Blackberry Lemon Cake Roll Recipe

Introduction:
Hi everyone!Today I’m thrilled to share a recipe for a delicious and beautiful Blackberry Lemon Cake Roll. This cake is incredibly moist and has a melt-in-your-mouth texture that’s sure to impress. With just a few simple ingredients, you can create a stunning dessert that combines the bright flavors of lemon with the sweetness of blackberries. Let’s get started on making this easy and irresistible treat!

Ingredients:
For the Sponge Cake:
5 large eggs, room temperature
3/4 cup (150 g) granulated sugar
3/4 cup (95 g) all-purpose flour
1/2 teaspoon baking powder
For the Frosting:
8 oz (225 g) cream cheese, softened
8 tablespoons (115 g) unsalted butter, softened
1 cup (120 g) powdered sugar
1 cup (150 g) fresh blackberries, chopped (reserve 6 for garnish)
For the Lemon Syrup:
1/4 cup warm water
1 tablespoon granulated sugar
3-4 tablespoons fresh lemon juice
For the Whipped Cream Topping:
1/2 cup (120 ml) cold heavy cream
1 tablespoon powdered sugar

Instructions:
Make the Sponge Cake:
Preheat your oven to 350°F (175°C).
Line an 18x13-inch rimmed baking sheet with parchment paper.
In the bowl of a stand mixer, beat 5 room-temperature eggs on high speed for 1 minute until foamy.
Gradually add 3/4 cup granulated sugar in a steady stream, continuing to beat on high speed for another 7 minutes, until the batter is thick and fluffy.

In a small bowl, whisk together 3/4 cup flour and 1/2 teaspoon baking powder. Sift the dry ingredients into the egg mixture in thirds, gently folding after each addition until just combined.
Spread the batter evenly onto the prepared baking sheet with a spatula.
Bake for 13-15 minutes until the top is light golden brown.
Immediately run a thin spatula or knife around the edges of the pan to loosen the cake. Transfer the cake to a clean tea towel, peel off the parchment paper, and roll the cake into the towel while it’s still hot. Let it cool to room temperature.

Prepare the Frosting:
In a large mixing bowl, beat together 8 oz cream cheese and 8 tablespoons unsalted butter until smooth.
Add 1 cup powdered sugar and beat on low speed until combined, then increase the speed to high and beat for 2-3 minutes until fluffy.
Gently fold in 1 cup chopped blackberries until well distributed.

Make the Lemon Syrup:
Combine 1/4 cup warm water with 1 tablespoon sugar and 3-4 tablespoons fresh lemon juice. Stir until the sugar dissolves and set aside.

Assemble the Cake Roll:
Carefully unroll the cooled cake from the tea towel. Brush the lemon syrup evenly over the surface of the cake.
Spread the blackberry cream cheese mixture evenly over the cake.
Re-roll the cake into a log, trim the ends if desired, and transfer it to a serving platter.
Dust the top with powdered sugar.

Prepare the Whipped Cream Topping:
In a medium bowl, beat 1/2 cup cold heavy cream with 1 tablespoon powdered sugar on high speed for 2 minutes until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with an open star tip and pipe six flowers on top of the cake roll.
Garnish with the reserved blackberries and lemon wedges.

Serve and Enjoy:
Slice and serve the cake roll. Enjoy the delicious blend of flavors and textures!

Conclusion:
And there you have it—a gorgeous and scrumptious Blackberry Lemon Cake Roll that’s perfect for any occasion! This cake is so soft and moist, with a delightful combination of tart lemon and sweet blackberries. I hope you enjoyed this recipe as much as I did making it for you. If you loved this cake roll, don’t forget to give this article a thumbs up and comment for more easy and delicious recipes. Thanks for watching, and happy baking!

Created by : Natashas Kitchen