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Lemon Raspberry Velvet Roll Cake

A delightful and soft dessert that combines zesty lemon and fruity raspberry flavors in a velvety roll cake, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 pieces eggs Use room temperature eggs for best results.
  • 3/4 cup sugar Balances the tangy lemon and tart raspberry.
  • 1 teaspoon vanilla extract Enhances the cake's flavor profile.
  • 1 cup all-purpose flour Make sure to level for accuracy.
  • 1 teaspoon baking powder Helps the cake rise and become fluffy.
  • 1/4 teaspoon salt Enhances the flavors and balances the sweetness.
  • Zest of 1 lemon Adds citrus freshness.
  • 1/4 cup lemon juice Use fresh-squeezed if possible.
  • 1/2 cup raspberry jam Adds sweetness and tartness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a jelly pan with parchment paper.
  2. In a large bowl, beat the eggs and sugar until light and fluffy.
  3. In a separate bowl, sift together the flour, baking powder, and salt.
  4. Gently fold the dry ingredients into the egg mixture.
  5. Add the lemon zest and lemon juice, mixing until well combined.
  6. Pour the batter into your prepared pan and spread it evenly.
Baking
  1. Bake for 12-15 minutes or until the cake springs back lightly when touched.
  2. While the cake is still hot, roll it carefully with the parchment paper and let it cool completely.
Filling and Assembly
  1. Once cooled, unroll the cake gently and spread the raspberry jam evenly over the surface.
  2. Roll the cake up again without the parchment paper.
  3. Dust with powdered sugar before serving.
  4. Slice and enjoy the Lemon Raspberry Velvet Roll Cake.

Notes

Ensure room temperature ingredients. Don't overmix the batter. Check bake time as ovens vary. Use fresh ingredients for better flavor. The cake can be made ahead and stored in an airtight container.