Description
A beautiful and delicious dessert that combines tart lemon and sweet raspberry jam in a light, airy roll cake.
Ingredients
Scale
- 4 large 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). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- Beat together the eggs and sugar in a large bowl using an electric mixer until thick and pale, about 5 minutes.
- Stir in the vanilla extract, lemon zest, and lemon juice until well combined.
- Sift together the flour, baking powder, and salt in a separate bowl.
- Fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared pan, smoothing it out to ensure an even bake.
- Bake for 12-15 minutes or until the top springs back when lightly touched.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Roll the cake up in the towel, starting from the short end, and let it cool completely.
- Unroll the cake, spread the raspberry jam evenly over the surface, and re-roll the cake without the towel.
- Dust the top with powdered sugar before slicing and serving.
Notes
You can prepare the cake a day in advance for better flavor. Experiment with different fruit jams or adjust the recipe for gluten-free options.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 20g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg