Description
Dive into the delightful fusion of tangy lemon and sweet blueberries wrapped in a soft, airy sponge. This Lemon Blueberry Sponge Cake Roll is not just a dessert; it’s a celebration of flavors that dance on your palate. Perfect for any occasion, this recipe promises a refreshing twist to your dessert repertoire. Let’s embark on this culinary journey, where every slice is a piece of heaven.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1/4 cup lemon juice
- 1 cup heavy cream
- 1/2 cup confectioners’ sugar, plus more for dusting
- 1 tsp vanilla extract
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- Batter Making: In a large bowl, beat eggs and granulated sugar until thick and pale. Sift together flour, baking powder, and salt. Gently fold into the egg mixture along with lemon zest.
- Baking: Spread the batter evenly in the prepared pan. Sprinkle blueberries on top. Bake for 12-15 minutes or until the cake springs back when touched.
- Rolling: Immediately turn the cake onto a clean towel dusted with confectioners’ sugar. Roll up the cake and towel together; cool on a wire rack.
- Filling: Unroll the cake, remove the towel, and sprinkle lemon juice over the cake. Whip heavy cream with confectioners’ sugar and vanilla until stiff peaks form. Spread over the cake.
- Final Touch: Re-roll the cake without the towel. Chill before serving. Dust with confectioners’ sugar and garnish with more blueberries and lemon zest.
Notes
- Serving Suggestions: Serve chilled for the best texture and flavor. Pair with a cup of tea or a glass of sparkling wine for an elevated dessert experience.
- Storage: Keep refrigerated in an airtight container for up to 3 days.
- Variations: Substitute raspberries or strawberries for blueberries for a different twist.