Blackberry Lemon Cake Roll

This Blackberry Lemon Cake Roll is a delicious and visually stunning dessert that combines the tangy flavor of fresh lemon syrup with a smooth and creamy blackberry frosting. The light, fluffy sponge cake is perfectly rolled and filled with a vibrant berry filling, making it a perfect treat for spring gatherings, holidays, and special occasions. With easy-to-follow steps and simple ingredients like eggs, butter, sugar, and fresh fruit, this cake is an excellent choice for anyone looking for a delicious homemade dessert. Whether for Easter, birthdays, or other celebrations, this cake will impress your guests and add a pop of color to your dessert table.

Ingredients

For the Sponge Cake:

• 5 large eggs, room temperature
• 3/4 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder

For the Lemon Syrup:

• 1/4 cup warm water
• 1 Tbsp granulated sugar
• 4 Tbsp fresh lemon juice (from 1 medium/large lemon)

For the Blackberry Frosting:

• 8 oz cream cheese, softened
• 8 Tbsp (113 grams) unsalted butter, softened
• 1 cup powdered sugar
• 6 oz blackberries, chopped (reserve 6 whole berries for garnish)

Optional Garnish:

• 3/4 cup heavy whipping cream, chilled
• 1 Tbsp powdered sugar
• 2 lemon slices, cut into triangles

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Instructions

1. Prepare the Cake:
   • Preheat your oven to 350˚F. Line the bottom of an 18×13-inch baking sheet with parchment paper (do not grease).
   • In a stand mixer, beat 5 eggs on high for 1 minute until foamy. Gradually add sugar and continue beating on high for 7 minutes, until the mixture is thick, fluffy, and tripled in volume.
   • Sift together the flour and baking powder. Gradually fold the dry ingredients into the egg mixture, one third at a time, scraping from the bottom to ensure all flour is incorporated.
   • Pour the batter into the prepared baking sheet and bake for 13-15 minutes, or until the top is golden. Remove from the oven, run a thin spatula around the edges to loosen the cake, and immediately invert it onto a clean, dry linen towel. Peel off the parchment paper and roll the cake in the towel. Let it cool to room temperature for 30 minutes to 1 hour.
2. Make the Lemon Syrup:
   • In a small bowl, combine the warm water, sugar, and lemon juice. Stir until the sugar dissolves. Set aside.
3. Prepare the Blackberry Frosting:
   • In a large mixing bowl, beat together the cream cheese, butter, and powdered sugar on low speed until smooth. Increase to high speed and beat for 2-3 minutes, until the mixture is light, fluffy, and white.
   • Add the chopped blackberries and stir gently with the mixer on low until fully incorporated.
4. Assemble the Cake Roll:
   • Carefully unroll the cooled cake and remove it from the towel. Brush the top evenly with the lemon syrup.
   • Spoon dollops of the blackberry frosting over the cake and spread it evenly with a spatula.
   • Roll the cake back up tightly, using the same direction as before. Trim off the edges if desired, then dust the top with powdered sugar.
5. Make the Topping:
   • In a mixing bowl, beat the heavy whipping cream with 1 tablespoon powdered sugar on high for 2 minutes until fluffy and spreadable.
   • Transfer the whipped cream to a piping bag with a large star tip. Pipe 6 flowers on top of the cake roll and place a fresh blackberry and a lemon triangle in the center of each.

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Why You’ll Love This Recipe

• Bursting with Flavor: The combination of tangy lemon syrup and sweet blackberry frosting makes every bite of this cake roll irresistible.
• Beautiful Presentation: The vibrant blackberries and lemon garnishes add a gorgeous, fresh touch to this elegant dessert.
• Perfect for Special Occasions: This cake roll is ideal for spring celebrations like Easter, birthdays, or any event that calls for a beautiful, impressive dessert.

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Tips

• Room Temperature Eggs: Make sure your eggs are at room temperature before beating them to achieve the best volume and texture.
• Don’t Overmix: Be careful not to overmix the cake batter to avoid losing the air incorporated during beating. Gentle folding is key.
• Let the Cake Cool Completely: Rolling the cake while it’s still hot helps prevent cracking, but make sure it cools to room temperature before filling to avoid melting the frosting.

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Variations and Substitutions

• Fruit Variations: Swap blackberries for raspberries, blueberries, or strawberries for a different fruity twist.
• Dairy-Free Option: Use dairy-free cream cheese and butter for a dairy-free version of this recipe.
• Gluten-Free: To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

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FAQs

Can I make this cake ahead of time? Yes! You can make the cake roll a day in advance. Just store it tightly wrapped in plastic wrap in the fridge and garnish with whipped cream and fruit before serving.

How do I prevent the cake from cracking? Make sure to roll the cake while it’s still warm, as this will prevent cracking. A clean kitchen towel helps too.

Can I freeze this cake roll? You can freeze the cake roll before adding the whipped cream and fruit garnish. Just wrap it well in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

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Serving Suggestions

• Serve with Fresh Berries: Complement the cake with extra fresh berries on the side for a fresh, fruity touch.
• Pair with Tea: This cake roll makes an excellent pairing with a cup of hot tea or sparkling water.
• Add a Scoop of Ice Cream: For an extra treat, serve with vanilla or lemon sorbet ice cream for a refreshing contrast.

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Suggestions

• Customizable Frosting: Try different flavoring for the frosting, such as lemon zest or a splash of vanilla extract, to personalize it to your liking.
• Make Mini Rolls: For individual servings, divide the batter into smaller pans to create mini cake rolls for each guest.