Description
A delightful dessert that combines the sweetness of blackberries with the zesty flavor of lemon, perfect for any occasion.
Ingredients
Scale
- 3/4 cup cake flour, sifted
- 3/4 tsp baking powder
- 1/4 tsp kosher salt
- 4 large eggs, at room temperature, separated
- 2/3 cup granulated sugar, divided
- Zest of 1 lemon
- 1 tsp lemon extract
- 1 cup confectioners’ sugar
- 2 cups fresh blackberries, hulled and sliced
- 1/4 cup granulated sugar (for compote)
- 3/4 cup heavy whipping cream, cold
- 1/2 cup confectioners’ sugar (for whipped cream)
- 1 tsp lemon extract (for whipped cream)
Instructions
- Preheat your oven to 350°F (175°C). Spray a jelly roll pan with baking spray, line it with parchment paper, and spray the parchment.
- Whisk together the cake flour, baking powder, and salt in one bowl. In another bowl, beat the egg yolks and 1/3 cup sugar on high speed until thick and pale. Add lemon zest and lemon extract, mixing until combined.
- In a separate bowl, beat the egg whites and gradually add the remaining sugar, beating until soft peaks form. Gently fold the egg whites into the yolk mixture, sift the flour mixture over the batters, and fold until well combined.
- Transfer the batter to the pan and bake for about 8 minutes until a toothpick comes out clean.
- Dust a clean dish towel with confectioners’ sugar. Once the cake is done, loosen the sides from the pan and turn it over onto the towel. Peel off the parchment paper, roll the cake and towel together seam-side down, and let it cool for 2 hours.
- In a saucepan, cook the blackberries and 1/4 cup sugar over medium-low heat for about 10 minutes until the berries break down. Let it cool completely.
- In a stand mixer, combine heavy cream, confectioners’ sugar, and lemon extract. Whisk until soft peaks form, then fold in half of the blackberry compote.
- Unroll the cooled cake and spread half of the blackberry whipped cream filling over it, leaving a border. Carefully re-roll the cake without the towel and top with the remaining whipped cream.
- Refrigerate for at least 30 minutes before serving.
- Before slicing, garnish with additional confectioners’ sugar and fresh blackberries.
Notes
Make sure your eggs are at room temperature for better volume when beating. Don’t skip dusting the towel with confectioners’ sugar to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: dessert, cake, blackberry, lemon, roll cake, baking