Lemon Cream Roll Cake With Raspberry Gelée Ribbon

Get ready to impress with this stunning Lemon Cream Roll Cake! This isn’t your average roll cake; we’re taking things up a notch with a vibrant raspberry gelée ribbon swirled into a luscious lemon buttercream. The combination of tangy lemon and sweet raspberry is simply irresistible, and the light, airy sponge cake makes it the perfect dessert for any occasion. This recipe might seem a little involved, but trust us – the final result is well worth the effort. Let’s dive into the ingredients you’ll need to create this show-stopping dessert!

Ingredients for Lemon Raspberry Perfection

• All-Purpose Flour (120g / ½ cup): The foundation of our sponge cake. All-purpose flour provides the structure needed for a light and airy texture. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag.
• Baking Powder (1 tsp / 5g): This is our leavening agent, responsible for giving the sponge cake its rise. Ensure your baking powder is fresh for optimal results.
• Large Eggs (2, room temperature): Room temperature eggs emulsify better, creating a smoother batter and a more tender cake.
• Granulated Sugar (80g / ⅓ cup + 30g / 2 tbsp): We use granulated sugar in two stages – one for the sponge cake batter, providing sweetness and helping to create a light texture, and another for the raspberry gelée, enhancing the fruit’s natural sweetness.
• Milk (30ml / 2 tbsp): Adds moisture to the sponge cake, contributing to its soft and tender crumb.
• Vegetable Oil (30ml / 2 tbsp): Keeps the sponge cake moist and tender. Vegetable oil has a neutral flavor, allowing the lemon to shine.
• Fresh Lemon Juice (1 tbsp / 15ml + 30ml / 2 tbsp + 1 tsp / 5ml): The star of the show! Freshly squeezed lemon juice provides a bright, zesty flavor that’s essential to this recipe. We use it in the sponge, buttercream, and gelée for a consistent lemon profile.
• Lemon Zest (1 tsp / 5g + 1 tsp / 5g + 1 tsp / 5g): Lemon zest contains the aromatic oils of the lemon, adding an intense lemon flavor that complements the juice beautifully. Use a microplane to zest the lemon, avoiding the bitter white pith.
• Unsalted Butter (120g / ½ cup, softened): The base of our creamy lemon buttercream. Make sure the butter is properly softened – it should be pliable but still hold its shape.
• Powdered Sugar (150g / 1 ¼ cup + 120g / 1 cup): Used in both the buttercream and the glaze, powdered sugar provides sweetness and a smooth texture.
• Cream Cheese (60g / ½ cup, softened): Adds a delightful tang and richness to the lemon buttercream, balancing the sweetness.
• Alcohol-Free Vanilla Extract (½ tsp): Enhances the flavors of the buttercream, adding a subtle warmth.
• Fresh or Frozen Raspberries (120g / ½ cup): The star of our gelée ribbon! Fresh raspberries are ideal, but frozen raspberries work well too – just be sure to thaw and drain them before using.
• Agar-Agar Powder (2g / ½ tsp): A vegetarian gelling agent used to set the raspberry gelée. It’s a great alternative to gelatin.
• Sliced Almonds (30g / ¼ cup, toasted): Adds a delightful crunch and nutty flavor to the finished roll cake. Toasting the almonds enhances their flavor and texture.
• Extra Lemon Zest (for dusting): A final flourish to enhance the visual appeal and aroma of the cake.

Substitutions & Considerations

Flour: While all-purpose flour is recommended, you can experiment with cake flour for an even more tender crumb. However, you may need to adjust the liquid slightly.

Raspberries: If raspberries aren’t in season, feel free to use other berries like strawberries or blackberries. The flavor profile will change, but it will still be delicious!

Rolling and Shaping the Lemon Cream Roll Cake: A Detailed Guide

1. Prepare Your Work Surface: Lay a clean kitchen towel flat on your work surface. Generously dust the towel with powdered sugar. This prevents the warm sponge from sticking and helps with a clean roll.
2. Invert and Peel: Carefully turn the baked sponge cake out onto the prepared powdered sugar-dusted towel. Gently peel off the parchment paper. Work quickly, as the sponge is most pliable when warm.
3. Initial Roll (Without Filling): Starting from one of the shorter ends, gently roll the warm sponge cake *with* the towel inside. This creates the initial roll shape and sets the memory of the roll. Don’t roll too tightly at this stage; a loose log is perfect. Let it cool completely – about 15 minutes – with the towel inside. This is crucial for preventing cracks when you add the filling.
4. Unroll and Fill: Once cooled, carefully unroll the sponge cake. You should see the impression of the initial roll, which will help guide your filling application.
5. Spread the Lemon Buttercream: Evenly spread a generous layer of the lemon buttercream over the entire surface of the unrolled sponge. Ensure the buttercream reaches all the edges for a cohesive filling.
6. Arrange the Raspberry Gelée: Arrange the chilled raspberry gelée strips in a single line down the center of the buttercream-covered sponge. This creates the beautiful raspberry ribbon effect when the cake is sliced.
7. Reroll and Seal: Using the towel as a guide, carefully reroll the sponge cake tightly around the raspberry gelée. The towel helps to compress the roll and seal it.
8. Chill to Set: Wrap the rolled cake tightly in plastic wrap. Refrigerate for at least 30 minutes, or even longer (up to a few hours), to allow the shape to set and the flavors to meld.

Achieving the Perfect Raspberry Gelée Ribbon

The raspberry gelée isn’t just for flavor; it’s a visual centerpiece of this roll cake. The key to a beautiful ribbon lies in the agar-agar. Agar-agar is a vegetarian gelatin substitute derived from seaweed. It sets firmly but has a slightly different texture than gelatin. Using the correct amount (2g in this recipe) is vital. Too little, and the gelée will be too soft; too much, and it will be rubbery. Simmering for just one minute after boiling ensures the agar-agar is fully activated. Cutting the gelée into consistent strips (around 5mm wide) will also contribute to a uniform ribbon effect when the cake is sliced.

The Science Behind a Tender Sponge Cake

This recipe relies on a simple but effective technique for creating a light and airy sponge. The key is to incorporate plenty of air into the eggs and sugar during the initial beating stage. Beating the eggs and sugar for a full 3 minutes creates a pale and fluffy mixture, which is essential for leavening. Folding in the flour gently, rather than mixing, prevents the development of gluten, which would result in a tough cake. The addition of oil contributes to the cake’s tenderness, while the lemon juice and zest provide a bright, complementary flavor.

Glaze Perfection: Achieving a Smooth Finish

The lemon glaze adds a final touch of sweetness and shine to the roll cake. The consistency of the glaze is crucial. If it’s too thick, it will clump and look uneven. If it’s too thin, it will run off the cake completely. Start with the specified amounts of powdered sugar and lemon juice, then add a tiny bit of lemon juice at a time until you reach a smooth, pourable consistency. Drizzling the glaze allows for a natural, cascading effect, rather than a perfectly uniform coating.

Serving and Storage Suggestions

For the best presentation, slice the Lemon Cream Roll Cake on a slight diagonal. This showcases the vibrant raspberry gelée ribbon. Serve immediately for the most enjoyable texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, the sponge cake may lose some of its initial tenderness over time. Consider dusting with a little extra powdered sugar before serving if it has been refrigerated.

Frequently Asked Questions (FAQ)

• Can I use frozen raspberries? Yes, frozen raspberries work well. Just ensure they are thawed and drained before blending.
• Can I make the raspberry gelée ahead of time? Absolutely! You can make the gelée a day in advance and store it in the refrigerator.
• What if my sponge cake cracks when I roll it? Cooling the sponge completely with the towel inside minimizes cracking. If a few small cracks appear, the buttercream will help to conceal them.

This Lemon Cream Roll Cake with Raspberry Gelée Ribbon is a delightful treat that’s sure to impress. The combination of tangy lemon, sweet raspberry, and creamy buttercream is simply irresistible. Don’t forget to save this recipe to Pinterest for later!

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