Here is a delightful lemon roll cake that is perfect for serving as a Spring Easter dessert or a summer treat. I particularly enjoy the vibrant flavor of fresh, local blueberries. Lemons complement blueberries beautifully.
I prepared a homemade lemon curd, the link to which I will share below. Next, I created a delightful blueberry and lavender filling to complement the lemon curd. I then filled the cake with fresh whipped cream and rolled it into a cake roll. Finally, I drizzled lemon curd over the top of the cake and added a few dollops of blueberry filling.
The cake itself is made with the intentions to be light with 3 eggs and 2 egg whites. It really does make a difference.
Lemon Spring Roll cake
Preptime:25-30 min
Bake time:15 minutes@350 F.
Serves:8 people
Blueberry Lavender filling
1 pint of fresh blueberries
1/2 tsp. lavender
1 tsp. lemon zest
1/2 juice of a lemon
1/2c. water
1 tbsp. cornstarch
3/4c. granulated sugar
Directions:
In a medium saucepan add the berries, add 1/2 of the sugar, then the lemon juice & zest .
stir over a medium heat until the berries warm up.
add 1/4c. water
Use a masher to crush the berries. (leaving a few whole)
The juices from the crushed berries with the sugar will just make the mixture more jam like.
In a small bowl add the rest of the sugar with the teaspoon of lavender and using our hands rub the lavender in with the sugar. (or put into a spice blender and combine the two together).
add this to the rest of the blueberry filling and stir it in and the sugar in well incorporated.
add the cornstarch to the water and make a slurry then add to the berry mixture.
stir with a wooden spoon until the berries thickens up.
set in a bowl and cover with plastic wrap.
cool off in the fridge.
Lemon Curd
Lemon roll cake
4 eggs plus 2 egg whites
1c. granulated sugar
zest of 1 lemon
juice of 1 lemon
1c. flour
1 tsp. baking powder
1/4 tsp. salt
preheat oven to 350 degrees
use a medium sheet pan or jellyroll pan and line with parchment paper
in a mixing bowl whip up 2 egg whites gradually adding 1/2c. granulated sugar
whip until soft peaks yet they still hold their shape.
In a mixer add 4 eggs plus 1/2c. granulated sugar and mix together until yellow and fluffy.
add lemon zest, juice and the rest of the sifted dry ingredients
beat the ingredients together until all combined.
fold the whipped egg whites into the cake mixture
use a spatula the add the cake mix to the jellyroll pan over top of the parchment paper.
spread evenly with an off set spatula
I usually give the tray a bang on the counter for any air bubbles that need to come up and it helps spread the cake evenly.
pop into a 350 degree oven for 15-20 minutes until the cake bounces back or the knife comes out clean.
Prepare a clean towel on the counter and sift icing powder over the towel
take the baked cake and turn it up side down on to the towel so the parchment paper is on top.
then slowly peel the paper off the cake
roll the cake with the towel into a roll, and yes all of this while it is still hot.
set aside until cool.
when the cake is ready to fill, gently unroll it, so the towel can be set aside.
be careful not to crack the roll cake.
spread a nice layer of lemon curd making sure every corner is covered
spread a thin layer of the blueberry filling
spread a layer of whipped cream
then roll the cake back up.
The secrets is not to over stuff the cake or you will have a gusher!
allow it to set up in the fridge for 20 minutes.
to finish off the cake drizzle some of the lemon curd over the top
add some of the blueberry filling over top
pipe some whipped cream over the top
finish up with a dusting of icing sugar.
serve with afternoon tea! bon a petite!!
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