Description
A delightful roll cake celebrating the tartness of lemon and the sweetness of raspberry, perfect for any occasion.
Ingredients
Scale
- 4 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 10×15 inch jelly roll pan by lining it with parchment paper and giving it a light grease.
- Beat the eggs and sugar together until the mixture turns thick and pale—this should take about 5 minutes.
- Add the vanilla extract, lemon zest, and lemon juice to add that zesty kick.
- Sift together the flour, baking powder, and salt in a separate bowl to ensure a light texture.
- Fold the dry ingredients into the egg mixture until just combined; you want the batter to be airy and not overmixed!
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 12-15 minutes, or until the cake springs back when you lightly touch it.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar while still warm.
- Peel off the parchment paper and start rolling the cake up from the short end with the towel. Let it cool completely in this rolled form.
- Unroll the cooled cake, spread an even layer of raspberry jam over the surface.
- Re-roll the cake without the towel and place it seam-side down on your serving plate.
- Dust the top with powdered sugar just before slicing and serving.
Notes
For best flavor, use fresh lemon zest. Store leftovers in an airtight container for up to 2 days or freeze for up to a month.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg