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Lemon Raspberry Velvet Roll Cake – Soft & Fruity Dessert Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 12 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Raspberry Velvet Roll Cake is a soft, fruity, and delightful dessert perfect for any occasion. Featuring a light lemon-flavored sponge rolled with sweet raspberry jam and dusted with powdered sugar, this cake balances tartness and sweetness in a visually stunning rolled cake.

Ingredients

Lemon Raspberry Velvet Roll Cake Ingredients

  • 4 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 1/4 cup lemon juice
  • 1/2 cup raspberry jam
  • Powdered sugar for dusting

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking and facilitate rolling later.
  2. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar vigorously until the mixture is light, fluffy, and pale, indicating that enough air has been incorporated for a light cake. Then add the vanilla extract and mix.
  3. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and to avoid lumps in the batter.
  4. Combine Ingredients: Gently fold the sifted dry ingredients into the egg mixture, taking care not to deflate the batter. Then add lemon zest and lemon juice and mix gently until everything is well combined.
  5. Pour and Spread Batter: Pour the batter into the prepared jelly roll pan and spread it evenly to ensure uniform baking.
  6. Bake the Cake: Bake for 12-15 minutes, or until the cake springs back lightly when touched, indicating it is done but still moist and pliable.
  7. Roll the Cake: While the cake is still warm, carefully roll it up with the parchment paper inside to form its shape and allow it to cool completely without cracking.
  8. Unroll and Add Filling: Once cooled, gently unroll the cake and spread the raspberry jam evenly over the surface.
  9. Final Roll: Roll the cake up again, this time without the parchment paper, to encase the raspberry jam filling.
  10. Dust and Serve: Dust the entire cake roll lightly with powdered sugar for a decorative and sweet finishing touch.
  11. Slice and Enjoy: Slice the roll cake into 8 equal pieces and serve this soft, fruity dessert to delight your guests.

Notes

  • For best results, roll the cake while it is still warm to prevent cracking.
  • Use a clean kitchen towel dusted with powdered sugar instead of parchment paper if preferred during the initial roll.
  • Store any leftovers in the refrigerator covered tightly to maintain freshness for up to 2 days.
  • Make sure not to overbake, as the cake needs to stay soft and flexible.
  • Use fresh lemon zest and juice for vibrant flavor.

Find it online: https://evelynscooking.com/lemon-raspberry-velvet-roll-cake-soft-and-fruity-dessert-recipe/