Lemon Roll with Raspberry cream.

I love raspberries  and lemon 😉  Maybe  that is why I love this roll so much. It looks beautiful and tastes  good.   This beautiful cake consists of a spongy lemon sheet cake rolled up around a raspberry whipped cream filling.  (  I really like  this cream) I’ve tried few lemon roll cakes. But this one just a perfect one. If you want a make sponge cake with  raspberry cream just skip the lemon parts that is it.  You really must try this recipe. Good luck 😉

Adapted from:  bakedsundaymornings.com ( Thank you)

Ingredients:

For the Lemon Cake:

• 1 cup ( 120 gr) cake flour
• 1 teaspoon baking powder
• 5 large eggs, at room temperature, separated

• 1 cup (200 gr) sugar
• zest of 3 lemons ( original recipe has 5 lemons but I did 3 )

• 1 teaspoon lemon extract or lemon juice
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 tablespoons icing sugar ( powdered sugar)

For the Raspberry Cream Filling:

• 1  3/4 cups (225 gr) fresh raspberries
• 1  3/4 cups ( 420 ml) heavy cream
• 3 tablespoons powdered sugar
• 1-2 teaspoons  teaspoon pure vanilla extract

For the assembly:

• 2 tablespoons powdered sugar, for dusting
• Fresh raspberries for garnish ( optional )

Instructions:

Make the lemon cake:

1. Preheat the oven to 350F ( 180C). Lightly coat the bottom and sides of a half sheet pan with nonstick cooking spray parchment paper. Lightly spray the parchment with the nonstick cooking spray. 

1.  Sift the flour and baking powder ( 2 times ) into small bowl.  Set aside.

1. Place the egg yolks in the bowl of  your standing mixer.  Sprinkle  1/2 cup of sugar over the yolks, and beat on high speed until the mixture ribbons and is very pale and thick, at least 5 minutes. Add the lemon extract,or  ( lemon juice) and lemon zest. Beat until just combined, about 15 seconds. 
2. In a bowl of your mixer place the egg whites, beat on medium – high speed for 1 minute. Sprinkle the cream of tartar, and salt continue beating on medium-high speed until soft peaks begin to form 3-5 minutes. Reduce the speed to medium, then slowly stream in the remaining 1/2 cup of sugar continue beating until the whites are glossy and stiff.

1. Using a  spatula, gently fold one-third of the beaten egg whites into the yolk mixture. Gently fold half of the sifted flour mixture into the yolk mixture, then half of the remaining egg whites. Gently fold in the remaining flour mixture, followed by the remaining egg whites. Transfer the batter into the prepared pan and very gently smooth the top into an even layer with an offset spatula. Bake the cake until it golden or 10-15 minutes; keep an  eye on it the whole time to avoid overbaking. You can also test for doneness by gently pressing in the center with your finger: If the cake springs back, it is done.
2. Transfer the pan to a cooling rack, cover the cake with a few damp (but not wet) paper towels, and cool for 10 minutes. After 10 minutes remove the paper towels and sift 1 tablespoon confectioners’ sugar over the cake. Drape a very thin tea towel over the cake, then place a half sheet pan right side up on top of the tea towel. With a quick motion, invert the cake onto the back of the clean sheet pan, and remove the baking pan. Gently remove the parchment paper. Sift the remaining tablespoon of confectioners’ sugar over the cake. Trim a scant 1⁄4 inch (6 mm) off all sides of the cake.  Roll the cake gently, using the towel to support the cake as you go the towel itself will roll up in the cake. Let the cake cool all rolled up in the towel, seam side down.

Raspberry Cream Filling:

• Chill the mixing bowl.
• Slice 1/4 cup of the raspberries in half and set aside.

• Place the remaining raspberries in a food processor (or blender) process until completely pureed. Push the  raspberry mixture through a fine mesh sieve into large bowl. Discard the seeds left behind.

• Place the cream in the chilled mixer bowl and fit the mixer with the whisk attachment , whisk on medium speed for 1 minute. Sprinkle the powdered sugar beat until soft peaks form about 5 minutes. Add the vanilla,  and raspberry puree gently mix.

Assemble the Jelly Roll:

• Unroll the cake gently onto a sheet of parchment on a flat surface. Spread the cream over the cake in an even layer.  Add the sliced raspberries over the cream. Gently roll the cake back up, as tightly as possible.  Place the cake seam side down, on serving plate, sift powdered sugar over the top, cover with plastic wrap, and refrigerate for 1 hour to set.

• Garnish with raspberries and serve immediately.

Enjoy 🙂