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Lemon Blueberry Sponge Cake Roll Recipe: Easy and Refreshing Delight

Lemon Blueberry Sponge Cake Roll Recipe
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A delightful and refreshing dessert that’s perfect for any occasion, combining the bright flavors of lemon and blueberry.

Ingredients

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  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • 1 cup whipped cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
  2. In a bowl, beat the eggs and granulated sugar until thick and pale.
  3. Add in the vanilla extract, lemon zest, and mix well.
  4. Sift together the flour, baking powder, and salt, then fold into the egg mixture.
  5. Gently fold in the blueberries and pour the batter into the prepared pan.
  6. Bake for 12-15 minutes until lightly golden and springy to the touch.
  7. While baking, prepare a clean kitchen towel sprinkled with powdered sugar.
  8. Once baked, invert the cake onto the towel, peel off the parchment, and roll up the cake with the towel.
  9. Let cool for 30 minutes.
  10. Unroll, spread whipped cream, and re-roll the cake carefully.
  11. Chill for at least an hour before slicing and serving.

Notes

  • For a richer taste, add a bit of lemon juice to the whipped cream.
  • Make sure not to overbake the cake to keep it moist.

Nutrition

Find it online: https://www.spoonmelt.com/lemon-blueberry-sponge-cake-roll-recipe-easy-and-refreshing-delight/