Introduction
Indulge in the refreshing flavors of a Blackberry Lemon Cake Roll, a delightful dessert that perfectly balances tart lemon and sweet blackberry. This light, airy sponge cake rolled with a luscious blackberry jam filling is an ideal treat for any occasion, from casual family gatherings to elegant dinner parties.
Overview of the Recipe
The Blackberry Lemon Cake Roll combines a fluffy sponge cake infused with zesty lemon and filled with rich blackberry jam. It’s a simple yet elegant dessert that captures the essence of summer fruits in every bite. Whether you’re an experienced baker or a beginner, this recipe is straightforward and rewarding to make.
History and Origin
The cake roll, also known as a Swiss roll or jelly roll, has a long history dating back to 19th century Europe. Its origins are somewhat unclear, with various countries claiming to have invented it. The concept of a rolled sponge cake filled with jam or cream quickly gained popularity across Europe and eventually made its way to America. This version, featuring blackberry and lemon, brings a fresh twist to the classic dessert, reflecting modern tastes and the abundance of summer berries.
Ingredients
Cake:
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup buttermilk, room temperature
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Filling:
- 1/2 cup blackberry jam
Topping:
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Beat the Eggs: In a large bowl, beat the eggs on high speed for about 5 minutes, or until thick and pale yellow. Gradually add the sugar, beating until well combined.
- Prepare Dry Ingredients: Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
- Add Wet Ingredients: Add the buttermilk, lemon zest, and vanilla extract, gently folding until the batter is smooth.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Prepare Rolling Surface: While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
- Roll the Cake: Once the cake is done, immediately turn it out onto the towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake and towel together into a log. Cool completely on a wire rack.
- Fill the Cake: Unroll the cooled cake and spread evenly with blackberry jam. Re-roll the cake (without the towel) and place seam-side down on a serving platter.
- Serve: Dust with powdered sugar before serving.
Prep Time:
20 minutes
Cooking Time:
12 minutes
Total Time:
32 minutes
Servings:
10 servings
Calories:
220 kcal per serving
Pairing and Serving Suggestions
This Blackberry Lemon Cake Roll pairs beautifully with a variety of beverages. For a refreshing option, serve it with iced tea or lemonade. For a more indulgent pairing, consider a cup of coffee or a herbal tea with floral notes. Garnish the serving platter with fresh blackberries and lemon slices to enhance the presentation.
Variations of the Recipe
- Mixed Berry Roll: Use a combination of blackberry, raspberry, and blueberry jams for a mixed berry version.
- Citrus Twist: Add a layer of lemon curd alongside the blackberry jam for an extra citrusy punch.
- Cream Cheese Filling: Mix blackberry jam with softened cream cheese for a richer filling.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
Health Benefits
- Blackberries: Rich in antioxidants, vitamins C and K, and dietary fiber, blackberries offer numerous health benefits including improved immune function and digestion.
- Lemon: High in vitamin C, lemon supports immune health and aids in digestion.
- Eggs: Provide high-quality protein and essential nutrients like vitamin D and choline.
- Buttermilk: Low in fat and a good source of calcium and probiotics, beneficial for bone health and digestion.
Notes
- Ensure the eggs and buttermilk are at room temperature to achieve the best volume and texture in the cake.
- Roll the cake while it’s still warm to prevent cracking.
- Cool the cake completely before unrolling and spreading the jam to avoid melting the filling.
FAQs
Can I use fresh blackberries instead of jam?
Yes, you can use fresh blackberries. Simply mash them with a bit of sugar to create a spreadable consistency.
How do I store the cake roll?
Wrap the cake roll in plastic wrap and store it in the refrigerator for up to 3 days.
Can I freeze the cake roll?
Yes, you can freeze the cake roll. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator before serving.
What if I don’t have a jelly roll pan?
You can use a rimmed baking sheet of similar dimensions. Adjust the baking time if necessary.
Conclusion
The Blackberry Lemon Cake Roll is a delightful and visually appealing dessert that combines the tartness of lemon with the sweetness of blackberry. Its light and airy texture, paired with a rich filling, makes it a perfect treat for any occasion. With straightforward instructions and the flexibility to adapt the recipe to your taste, this cake roll is sure to become a favorite in your dessert repertoire. Enjoy the burst of summer flavors in every bite!