Blackberry Lemon Cake Roll (VIDEO)
User Reviews
4.8
Blackberry Lemon Cake Roll (VIDEO)
Description
Blackberry Lemon Cake Roll is created from a delicate sponge cake made by whipping eggs and sugar until tripled in volume, then gently folding in flour and baking powder. The cake is baked and immediately rolled in a linen towel to set its shape and avoid cracks. After cooling, it is soaked with a lemon syrup that adds moisture and bright citrus notes. The filling combines softened cream cheese, butter, powdered sugar, and chopped blackberries, giving a creamy texture with fruity tartness. The roll is garnished with whole blackberries, and optionally, whipped cream and lemon slices enhance its presentation. The soft sponge layers contrasted with the rich frosting and fresh fruit deliver a nuanced texture and flavor.
Serving this cake roll offers a refreshing dessert option that pairs well with tea or coffee. Its light sponge makes it suitable for spring or summer occasions. The careful rolling process ensures an attractive spiral slice showcasing the frosting and berries.
It's important to beat eggs and sugar thoroughly for proper rise, and to roll the cake immediately after baking to prevent cracks. Letting the cake cool in the towel helps maintain its shape before adding the moist lemon syrup and frosting.
Ingredients
Sponge Cake Ingredients:
- 5 egg room temp, large
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
For the Lemon Syrup:
- 1/4 cup water warm
- 1 Tbsp granulated sugar
- 4 Tbsp lemon juice from 1 med/large lemon, fresh
For the Blackberry Frosting:
- 8 oz cream cheese softened
- 8 Tbsp unsalted butter 113 grams, softened
- 1 cup powdered sugar
- 6 oz blackberry chopped (reserving 6 whole berries to garnish
Optional Garnish:
- 3/4 cup heavy whipping cream chilled
- 1 Tbsp powdered sugar
- 2 lemon cut into triangles, slices
Instructions
- Preheat oven to 350˚F. Line the bottom of an 18x13 baking sheet with parchment paper (do not grease).
- Add 5 eggs to the bowl of a stand mixer fitted with whisk attachment and beat on high speed 1 min, or until foamy. Gradually add sugar and beat on high 7 min. It will be thick, fluffy and tripled in volume**
- Whisk together flour and baking powder and sift into egg batter one third at a time, folding to incorporate between each addition and scraping from the bottom to catch hidden flour pockets. Stop mixing when you no longer see streaks of flour.
- Transfer to lined baking sheet and bake right away at 350˚F for 13-15 min (mine took 15 min) or until top is golden. Remove from oven and right away run a thin edged spatula or knife around edges of your cake to loosen from the pan. While cake is hot***, invert cake face down onto a clean, dry linen towel, remove parchment paper then roll cake into the towel. Let cool to room temp (30 min - 1hr) in a draft free room.
- Meanwhile, combine all ingredients for lemon syrup (water, sugar, lemon juice), stir to dissolve sugar and set aside.
- In a large mixing bowl, combine 8 oz softened cream cheese, 8 Tbsp softened butter and 1 cup powdered sugar. Beat together starting on low speed to incorporate sugar, then turn the mixer up to high speed for 2-3 min or until whipped, white and fluffy, scraping down the bowl as needed. Add coarsely chopped blackberries and stir into cream with mixer on low, just until incorporated.
- Carefully Unroll cake and loosen from the towel. Brush the top evenly with your lemon syrup. Put dollops of blackberry frosting over the surface and spread evenly. Roll the cake tightly in the same direction you rolled it the first time. Slice off the edges if desired and dust generously with powdered sugar.
- For the topping, beat together 3/4 cup heavy cream with 1 Tbsp powdered sugar for 2 min on high speed until fluffy and spreadable. Transfer to a large piping bag with a large open star tip and pipe 6 flowers over the top, placing a fresh blackberry and lemon triangle into the center of each one.
Notes
- Beat eggs and sugar thoroughly to achieve the volume needed for the sponge to rise well.
- Roll the cake in a linen towel immediately after baking to prevent cracks when shaping.
User Reviews
Overall Rating
4.8
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