Description
A light and airy sponge cake brushed with lemon syrup and filled with a creamy blackberry cream cheese frosting.
Ingredients
- 1/2 tsp baking powder
- 3/4 cup granulated sugar
- 5 large eggs, room temp
- 3/4 cup all-purpose flour
- 4 Tbsp fresh lemon juice
- 1/4 cup warm water
- 1 Tbsp granulated sugar
- 8 oz cream cheese, softened
- 6 oz blackberries, chopped
- 1 cup powdered sugar
- 1 stick (113g) unsalted butter, softened
Instructions
- Preheat your oven to 350˚F and line an 18×13 inch baking sheet with parchment paper, ensuring you do not grease the pan so the cake can rise properly.
- Beat the eggs on high speed for 1 minute, then gradually add the sugar and whip for 7 minutes until the mixture triples in volume and becomes thick and pale.
- Sift the flour and baking powder into the egg mixture in three parts, gently folding between additions just until the flour is incorporated.
- Spread the batter onto the baking sheet and bake for 14-16 minutes until the top is golden, then immediately loosen the edges with a knife.
- Invert the hot cake onto a linen towel, remove the parchment, and roll the cake up inside the towel; let it cool completely.
- Mix warm water, sugar, and lemon juice to create the syrup; separately, whip cream cheese, butter, and powdered sugar, then fold in chopped blackberries.
- Unroll the cooled cake, brush with lemon syrup, spread with the frosting, and roll it back up tightly before dusting with powdered sugar.
Notes
Ensure eggs are at room temperature for maximum volume. Roll the cake immediately after baking to prevent cracking.
- Prep Time: 55 min
- Cooling Time: 45 min
- Cook Time: 16 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
Keywords: Blackberry Lemon Cake Roll, cake roll recipe, swiss roll, berry dessert, spring baking