Raspberry Lemon Roll
Delight your taste buds with the lively flavors of a Raspberry Lemon Roll, a zesty and refreshing dessert that’s as stunning as it is delicious. This light and airy sponge cake is infused with a hint of tangy lemon zest and fresh lemon juice, then rolled around a vibrant filling of sweet-tart mashed raspberries and luscious lemon buttercream frosting. Baked to perfection and wrapped in a sugary dusted embrace, this jelly roll is an elegant treat perfect for spring gatherings, afternoon teas, or simply indulging your citrus cravings. Ready in under an hour and ideal for serving up to eight guests, this delightful dessert offers a beautiful balance of sweetness and tang, making it a true showstopper on any dessert table.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 150 grams Granulated sugar
- 4 Eggs
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 150 grams Fresh raspberries
- 100 grams Powdered sugar
- 60 grams Unsalted butter
- 2 tablespoons Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Additional powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line a 10x15-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
In a medium bowl, sift together the flour, baking powder, and salt, and set aside.
In a large mixing bowl, beat the eggs and granulated sugar with a hand or stand mixer on high speed for 5-6 minutes until thick and pale in color.
Reduce the speed to low and mix in the fresh lemon juice, lemon zest, and vanilla extract.
Gently fold the dry ingredients into the wet ingredients with a spatula, taking care not to deflate the batter.
Pour the batter evenly into the prepared pan, spreading it smoothly to the edges. Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 10-12 minutes, or until the sponge is springy to the touch and begins to pull away slightly from the sides of the pan.
While the sponge is baking, lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar.
Once the sponge is baked, turn it out immediately onto the prepared towel and gently peel away the parchment paper. Roll the cake tightly with the towel, starting from a short side. Allow it to cool completely while rolled.
Prepare the raspberry filling by mashing the fresh raspberries in a small bowl with a fork. Add 50 grams of powdered sugar and mix until combined. Set aside.
To make the lemon frosting, beat the unsalted butter with 50 grams of powdered sugar until light and fluffy. Add the heavy cream and beat until smooth. Gently fold in the remaining lemon zest.
Once the sponge has cooled, carefully unroll it and spread the raspberry filling evenly over the surface, leaving a 1-inch border around the edges.
Spread the lemon frosting over the raspberry layer, then re-roll the sponge tightly (without the towel).
Place the roll seam-side down on a serving plate and dust the top with additional powdered sugar.
Refrigerate for at least 30 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 34.0 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
