Lemon Blueberry Sponge Cake Roll With Cardamom Infused Cream

Looking for a show-stopping dessert that’s both elegant and bursting with fresh flavors? This Lemon Blueberry Sponge Cake Roll with Cardamom-Infused Cream is the answer! This isn’t your average cake roll; the bright citrus notes of lemon perfectly complement the sweet-tartness of blueberries, while a hint of cardamom in the creamy filling adds a warm, aromatic complexity. It’s a delightful treat that’s perfect for spring gatherings, afternoon tea, or simply indulging in a little homemade happiness. This recipe might seem a little involved, but trust us – the result is well worth the effort. Let’s gather our ingredients and get started on this beautiful dessert!

Ingredients You’ll Need

• 120g (½ cup) Cake Flour, sifted: Cake flour is crucial for achieving the tender, delicate crumb characteristic of a sponge cake. Sifting ensures there are no lumps and helps incorporate air, making the cake lighter.
• 30g (¼ cup) Cornstarch: Adding cornstarch to the flour mixture further contributes to the cake’s soft texture by inhibiting gluten development.
• 1 tsp Baking Powder: This leavening agent provides lift, helping the cake rise and become airy.
• ¼ tsp Salt: A pinch of salt enhances the flavors of the other ingredients and balances the sweetness.
• 4 Large Eggs, separated: Separating the eggs is key to creating a light and airy sponge cake. The egg whites will be whipped into a meringue, providing structure and volume.
• 100g (½ cup) Granulated Sugar: Used for both the egg yolks and the meringue, granulated sugar provides sweetness and helps stabilize the egg whites.
• 1 tbsp Lemon Zest: Freshly grated lemon zest adds a vibrant citrus aroma and flavor to the cake. Be sure to zest only the yellow part of the peel, avoiding the bitter white pith.
• 2 tbsp Fresh Lemon Juice: Adds a tangy brightness to the cake batter, complementing the lemon zest.
• 1 tbsp Melted Unsalted Butter (or Vegetable Oil): Adds moisture and tenderness to the cake. Using melted butter also contributes to a richer flavor. Vegetable oil can be used for a lighter texture.
• 200g (7 oz) Cream Cheese, softened: The base of our luscious filling, cream cheese provides a tangy richness. Ensure it’s fully softened to avoid lumps.
• 100g (½ cup) Powdered Sugar (for filling): Sweetens the cream cheese filling and creates a smooth, velvety texture.
• 2 tbsp Heavy Cream: Adds moisture and helps create a light and fluffy filling.
• 1 tsp Ground Cardamom: This warm, aromatic spice adds a unique and delightful flavor to the filling, complementing the lemon and blueberry.
• 2 tbsp Blueberry Jam (or blended fresh blueberries with 1 tbsp sugar): Provides a burst of blueberry flavor and a beautiful color to the filling. If using fresh blueberries, blending them with a little sugar helps create a smooth consistency.
• 1 tbsp Lemon Zest (for filling): Enhances the lemon flavor in the filling, creating a harmonious blend of citrus notes.
• 80g (⅔ cup) Powdered Sugar (for glaze): Used to create a simple yet elegant glaze that adds a touch of sweetness and shine.
• 2 tbsp Lemon Juice (for glaze): Adds a tangy flavor to the glaze, balancing the sweetness.
• 1 tbsp Blueberry Puree: Adds a beautiful color and subtle blueberry flavor to the glaze.
• 1 tsp Light Corn Syrup (optional, for shine): Adds a glossy sheen to the glaze, making it even more appealing.
• 2 tbsp Sliced Toasted Almonds (garnish): Provides a delightful crunch and nutty flavor as a garnish.
• Thin strips of Lemon Zest (garnish): Adds a final touch of color and citrus aroma.

Ingredient Substitutions

While we recommend using the ingredients as listed for the best results, here are a few substitutions you can make if needed:

• Cake Flour: If you don’t have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch.
• Unsalted Butter: You can use salted butter, but reduce the amount of salt in the recipe to ¼ tsp.
• Heavy Cream: You can substitute with half-and-half, but the filling may not be as stable.
• Blueberry Jam: Raspberry or strawberry jam can be used as alternatives, though the flavor profile will change.

Rolling and Shaping: Achieving the Perfect Swirl

1. Prepare Your Work Surface: Lay a clean kitchen towel flat and generously dust it with powdered sugar. This is crucial! The powdered sugar prevents the warm cake from sticking and helps with a clean roll.
2. Invert and Peel: Immediately after removing the cake from the oven, carefully invert it onto the prepared towel. Gently peel off the parchment paper. Work quickly while the cake is still warm and pliable.
3. Initial Roll: Starting from one of the short ends, gently roll the cake up *with* the towel. This initial roll sets the shape and prevents cracking as it cools. Don’t worry about perfection at this stage; focus on getting a tight, even roll.
4. Cooling Phase: Allow the rolled cake to cool completely, still wrapped in the towel. This is a non-negotiable step! Cooling while rolled allows the cake to set its shape and prevents it from springing back when you unroll it.
5. Unroll and Fill: Once completely cool, carefully unroll the cake. You’ll notice a slight spring – that’s normal.

The Cardamom Cream: A Flavor Symphony

The cardamom-infused cream isn’t just a filling; it’s the heart of this cake roll. Cardamom’s warm, citrusy notes beautifully complement the lemon and blueberry, creating a complex and unforgettable flavor profile. Using ground cardamom is convenient, but for an even more intense flavor, you can lightly toast a few cardamom pods and grind them yourself just before adding them to the cream cheese mixture.

Glaze Perfection: Achieving a Glossy Finish

The glaze isn’t just for aesthetics; it adds a final burst of lemon-blueberry flavor and helps to seal in the moisture. The addition of light corn syrup (optional) is a baker’s secret for achieving a beautiful, glossy sheen. If you prefer a more matte finish, simply omit the corn syrup. Ensure the glaze is smooth and pourable – adjust the lemon juice if needed to reach the desired consistency.

Why a Sponge Cake Roll? The Science Behind the Success

Sponge cake rolls rely on air incorporated into the egg whites for their light and airy texture. The careful folding technique is paramount – you want to preserve as much of that air as possible. The cornstarch in the flour helps to create a tender crumb, while the lemon juice adds acidity, which strengthens the gluten and contributes to the cake’s structure. The quick baking time ensures the cake remains moist and doesn’t dry out. The rolling technique, while seemingly simple, is crucial for creating the signature swirl and preventing cracks.

Serving and Storage Suggestions

For the cleanest slices, use a sharp, serrated knife and wipe the blade clean between each cut. This prevents the cream from smudging and ensures a neat presentation. Leftover cake roll can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh, as the cake may become slightly less tender over time.

Frequently Asked Questions (FAQ)

• Can I use frozen blueberries? Yes, but thaw and drain them well before blending or using in the jam.
• Can I make the cake roll ahead of time? You can bake the cake and make the filling a day in advance. Store them separately and assemble just before serving.
• My cake cracked when I rolled it. What went wrong? The cake was likely too warm or not rolled tightly enough. Ensure it’s cooled completely and use the towel to assist with a firm roll.

This Lemon Blueberry Sponge Cake Roll with Cardamom-Infused Cream is a showstopper that’s surprisingly achievable. The combination of bright citrus, sweet blueberries, and warm cardamom is simply irresistible. Don’t forget to save this recipe to Pinterest for later inspiration!

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