Lemon Blueberry Sponge Cake Roll: A Beginner-Friendly Delight
Indulge in a delightful Lemon Blueberry Sponge Cake Roll, perfect for beginners. This light and airy dessert combines the tangy zest of lemon with sweet blueberries, creating a burst of flavor in every bite.
Ingredients
Cake
- 4 large eggs
- 0.75 cup granulated sugar
- 0.75 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 Zest of 1 lemon
- 1 cup fresh blueberries
Filling
- 0.25 cup lemon juice
- 1 cup heavy cream
- 0.5 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Beat eggs and sugar until pale and thick.
- Sift dry ingredients and fold into egg mixture.
- Add lemon zest and fold gently.
- Pour batter into pan and spread evenly.
- Sprinkle blueberries evenly over the top.
- Bake for 12-15 minutes, or until golden.
- Dust a towel with confectioners’ sugar.
- Turn cake onto towel and peel off parchment paper.
- Roll cake and towel together while warm and cool.
- Whip heavy cream, sugar, and vanilla until stiff peaks form.
- Unroll cake and brush with lemon juice.
- Spread whipped cream filling evenly.
- Roll cake back up without the towel.
- Wrap and chill for at least 30 minutes.
Notes
Make sure to roll the cake while it's still warm to prevent cracking.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 14g | Sodium: 75mg