Lemon Raspberry Velvet Roll Cake: Your New Go-To Delight
Lemon Raspberry Velvet Roll Cake is a stunning dessert combining tangy lemon zest and luscious raspberry jam, perfect for any gathering.
Equipment
- Oven
- - Jelly roll pan
- Mixing bowl
- Whisk
- Parchment paper
- - Kitchen towel
Ingredients
For the Batter
- 3 large Eggs room temperature
- 1 cup Sugar adjust based on desired sweetness
- 1 teaspoon Vanilla Extract pure
- 1 cup All-Purpose Flour can substitute with cake flour
- 1 teaspoon Baking Powder make sure it's fresh
- 1/4 teaspoon Salt fine sea salt recommended
- 2 tablespoons Lemon Zest freshly grated
- 2 tablespoons Lemon Juice freshly squeezed recommended
For the Filling
- 1 cup Raspberry Jam seedless
For Dusting
- 1 cup Powdered Sugar dust right before serving
Instructions
How to Make Lemon Raspberry Velvet Roll Cake
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, beat the eggs and sugar together for 3-4 minutes until pale and fluffy.
- Gently fold in the vanilla extract, lemon zest, and lemon juice to your egg mixture.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, then fold into the wet ingredients.
- Pour the batter into your prepared pan and bake for 12-15 minutes until the cake springs back when touched.
- Immediately remove the cake and roll it up using a clean kitchen towel.
- Once cooled, unroll the cake and spread a layer of raspberry jam evenly across the surface.
- Re-roll the cake without parchment paper, seam side down, and dust generously with powdered sugar.
- Slice the roll into pieces and serve, optionally with whipped cream.
Notes
Serve with a dollop of whipped cream for extra indulgence.