Description
This Lemon Raspberry Velvet Roll Cake is a delightful combination of zesty lemon and sweet raspberries wrapped in a soft, velvety sponge. Perfect for any occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon lemon extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and prepare a jelly roll pan.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Add eggs and melted butter to the dry ingredients and mix until well blended.
- Gently fold in the lemon extract.
- Pour the batter into the prepared pan and bake for about 15 minutes.
- Once baked, turn the cake onto a clean kitchen towel sprinkled with powdered sugar.
- Roll the cake up in the towel and let it cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream and raspberries evenly over it.
- Roll the cake back up, cover it with plastic wrap, and refrigerate for at least an hour before slicing.
Notes
- For an extra tang, you can add lemon zest to the cream.
- Make sure to work carefully when rolling the cake to avoid cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Lemon Raspberry Velvet Roll Cake, dessert, roll cake