Lemon Raspberry Velvet Roll Cake
  1. Preheat oven: to 350°F (175°C) and line a jelly roll pan with parchment paper.

  2. Beat eggs and sugar: until pale and fluffy, about 3–4 minutes.

  3. Add lemon and vanilla: mixing in zest and juice for brightness.

  4. Fold dry ingredients: flour, baking powder, and salt gently into batter.

  5. Bake: 12–15 minutes until springy and light.

  6. Roll warm sponge: using parchment to form shape, cool completely.

  7. Spread jam: evenly over cooled cake, then re-roll tightly.

  8. Dust and serve: with powdered sugar and fresh raspberries.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration🫖Tea Time

Season🌸Spring

DifficultyMedium ⏰ 45m

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