Lemon Blueberry Sponge Cake Roll
A delightful Lemon Blueberry Sponge Cake Roll, perfect for a light dessert or afternoon treat. The combination of zesty lemon and sweet blueberries creates a burst of flavor in every bite.
Ingredients
Cake
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup lemon juice
- 1 Zest of 1 lemon
Filling
- 1 cup blueberries, fresh or frozen (Ensure frozen blueberries are thawed and drained.)
- 1/2 cup whipped cream
- powdered sugar (For dusting.)
Instructions
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper and grease.
- Beat eggs and sugar until thick and pale, about 5 minutes.
- Add vanilla extract, lemon juice, and lemon zest; mix on low until combined.
- Sift flour, baking powder, and salt. Fold into wet ingredients.
- Pour batter into the prepared pan, spreading evenly.
- Bake for 10-12 minutes until golden and springs back.
- Dust a clean kitchen towel with powdered sugar.
- Invert cake onto the towel, peel off parchment, and roll tightly with the towel. Cool for 30 minutes.
- Fold blueberries into whipped cream.
- Unroll the cake, spread blueberry mixture evenly.
- Roll the cake back up, seam side down.
- Dust with powdered sugar before serving.
Notes
For a richer flavor, consider adding a lemon zest glaze after dusting with powdered sugar.
Nutrition
Calories: 220kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Sodium: 70mg