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Blackberry Lemon Cake Roll

Light lemon sponge rolled with a creamy blackberry filling for an elegant dessert.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Servings: 12 cake roll

Ingredients

  • 5 large eggs room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 cup warm water for lemon syrup
  • 1 Tbsp granulated sugar for lemon syrup
  • 4 Tbsp fresh lemon juice from 1 medium/large lemon (for lemon syrup)
  • 8 oz cream cheese softened
  • 8 Tbsp unsalted butter softened (about 113 grams)
  • 1 cup powdered sugar
  • 6 oz blackberries chopped, reserve 6 whole berries to garnish
  • 3/4 cup heavy whipping cream chilled (for piping)
  • 1 Tbsp powdered sugar for whipped cream
  • 2 lemon slices cut into triangles for garnish

Instructions

  • Preheat the oven to 350°F (175°C). Line the bottom of an 18x13-inch rimmed baking sheet with parchment paper; do not grease.
  • In the bowl of a stand mixer fitted with the whisk, add 5 room-temperature eggs and beat on high for 1 minute until foamy.
  • With the mixer running, gradually add 3/4 cup granulated sugar and continue beating on high for 7 minutes, until the mixture is thick, fluffy, and has roughly tripled in volume.
  • Whisk together 3/4 cup all-purpose flour and 1/2 tsp baking powder. Sift the flour mixture into the egg batter in three additions, folding gently after each addition until no streaks of flour remain.
  • Spread the batter evenly in the prepared baking sheet and bake at 350°F for 13–15 minutes, until the top is golden and the cake springs back lightly.
  • Immediately after removing from the oven, run a thin spatula around the edges to loosen the cake. Invert the hot cake onto a clean, dry linen towel, peel off the parchment, and roll the cake up in the towel. Allow to cool to room temperature, about 30–60 minutes, in a draft-free place.
  • While the cake cools, make the lemon syrup by combining 1/4 cup warm water, 1 Tbsp granulated sugar, and 4 Tbsp fresh lemon juice; stir until the sugar dissolves and set aside.
  • For the filling, beat 8 oz softened cream cheese, 8 Tbsp softened unsalted butter, and 1 cup powdered sugar together, starting on low to incorporate then increasing to high for 2–3 minutes until white and fluffy, scraping the bowl as needed.
  • Fold in the coarsely chopped blackberries (reserve 6 whole berries for garnish) with the mixer on low until just combined.
  • Carefully unroll the cooled cake and brush the surface evenly with the lemon syrup. Dot the blackberry cream filling over the cake and spread into an even layer.
  • Re-roll the cake tightly in the same direction as before. Trim the ends if desired and dust the outside generously with powdered sugar.
  • Beat 3/4 cup chilled heavy whipping cream with 1 Tbsp powdered sugar on high for about 2 minutes until fluffy. Transfer to a piping bag fitted with a large open star tip and pipe six rosettes on top of the roll.
  • Place a reserved whole blackberry and a lemon triangle in the center of each piped rosette to garnish, then serve.

Equipment

  • 18x13-inch rimmed baking sheet
  • Parchment Paper
  • stand mixer with whisk attachment
  • Mixing Bowl
  • large spatula
  • clean dry linen towel
  • piping bag with large open star tip

Notes

  • Sponge cakes rely on whipped egg volume to rise properly.
  • Beat the eggs and sugar for the full time stated for best structure.
  • Roll the cake in the towel while hot to prevent cracks.
  • Cool the rolled cake to room temperature before filling.
  • Reserve a few whole berries for garnish as directed.