Description
This Lemon Blueberry Sponge Cake Roll features a light sponge cake filled with cardamom-infused cream and topped with a lemon-blueberry glaze. It’s a delightful dessert perfect for gatherings or a special treat.
Ingredients
Scale
- 120g (0.5 cup) cake flour, sifted
- 30g (0.25 cup) cornstarch
- 1 tsp baking powder
- 0.25 tsp salt
- 4 large eggs, separated
- 100g (0.5 cup) granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp melted unsalted butter (or vegetable oil)
- 200g (7 oz) cream cheese, softened
- 100g (0.5 cup) powdered sugar (for filling)
- 2 tbsp heavy cream
- 1 tsp ground cardamom
- 2 tbsp blueberry jam (or blended fresh blueberries with 1 tbsp sugar)
- 1 tbsp lemon zest (for filling)
- 80g (0.67 cup) powdered sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
- 1 tbsp blueberry puree
- 1 tsp light corn syrup (optional)
- 2 tbsp sliced toasted almonds (garnish)
- Thin strips of lemon zest (garnish)
Instructions
- Prepare Cake Batter: Combine flour, cornstarch, baking powder, and salt. Beat egg yolks with sugar, lemon zest, and lemon juice. Gently fold in flour mixture and melted butter.
- Whip Egg Whites: Beat egg whites until stiff peaks form, gradually adding sugar.
- Combine Mixtures: Gently fold egg whites into yolk mixture.
- Bake Cake: Spread batter onto a parchment-lined baking sheet and bake until golden.
- Roll Cake: Invert onto a powdered sugar-dusted towel, peel off parchment, and roll up with the towel. Cool completely.
- Make Filling: Beat cream cheese, powdered sugar, heavy cream, cardamom, blueberry jam, and lemon zest.
- Fill and Glaze: Unroll cake, spread with filling, and re-roll. Prepare glaze with powdered sugar, lemon juice, blueberry puree, and corn syrup. Drizzle over cake.
- Garnish: Sprinkle with toasted almonds and lemon zest.
Notes
For a cleaner cut, use a warm, serrated knife. Store leftover cake roll in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: lemon,blueberry,cake roll,sponge cake,cardamom,dessert,baking,spring,homemade