Description
A light and fluffy lemon blueberry sponge cake roll filled with creamy filling.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup lemon juice
- 1 cup fresh blueberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and line a 15×10 inch baking pan with parchment paper.
- In a bowl, beat eggs and sugar until thick and pale.
- Add vanilla, flour, baking powder, and salt; mix well.
- Fold in lemon juice and blueberries gently.
- Spread batter evenly in the prepared pan.
- Bake for 12-15 minutes until golden.
- Turn the cake onto a clean kitchen towel dusted with powdered sugar.
- Roll the cake with the towel and let it cool completely.
- Whip cream and powdered sugar until soft peaks form.
- Unroll the cake, spread the cream, and roll it back up.
- Chill before serving.
Notes
- Ensure the cake is fully cooled before filling.
- Use fresh blueberries for the best flavor.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: lemon blueberry sponge cake roll