Let’s celebrate Spring with a light and lemony cake… with a luscious raspberry filling. Posting date is March 29!
Light & Lemony Jelly Roll with Raspberry Cream Filling
Author: Matt Lewis & Renato Poliafito
Yield: 1 jelly roll cake • 12 to 16 pieces
For the Lemon Cake
- 1 cup (130 g) cake flour
- 1 teaspoon baking powder
- 5 large eggs, at room temperature, separated
- 1 cup (200 g) granulated sugar
- Zest of 5 lemons (about 5 tablespoons)
- 1 teaspoon lemon extract (see Baked Note)
- 1⁄4 teaspoon cream of tartar
- 1⁄4 teaspoon kosher salt
- 2 tablespoons confectioners’ sugar
For the Raspberry Cream Filling
- 1 3⁄4 cups (225 g) fresh raspberries
- 1 3⁄4 cups (420 ml) heavy cream
- 3 tablespoons confectioners’ sugar
- 1 to 2 tablespoons Chambord liqueur (optional)
- 1 teaspoon pure vanilla extract
For the Assembly
- 2 tablespoons confectioners’ sugar, for dusting
- Fresh raspberries, for garnish (optional)
Make the Lemon Cake
- Preheat the oven to 400°F (205°C). Lightly coat the bottom and sides of a half sheet pan with nonstick cooking spray and line it with parchment paper. Lightly spray the parchment with the nonstick cooking spray.
- Sift the flour and baking powder into a small bowl. Turn the sifted ingredients onto a piece of parchment paper and sift them together one more time into the bowl. Set aside.
- Place the egg yolks in the bowl of a standing mixer fitted with the paddle attachment. Sprinkle 1⁄2 cup (100 g) granulated 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 zest and lemon extract. Beat until just combined, about 15 seconds. Transfer the mixture to a large bowl, and clean and dry the mixer bowl.
- Place the egg whites in the clean bowl and fit the standing mixer with the whisk attachment; beat on medium-high speed for 1 minute. Sprinkle the cream of tartar and salt over the egg whites and continue beating on medium-high until soft peaks begin to form, 3 to 5 minutes. Reduce the speed to medium, then slowly stream in the remaining 1⁄2 cup (100 g) granulated sugar and continue beating until the whites are glossy and stiff but not dry.
- Using a rubber 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 begins to pull away from the sides, 5 to 8 minutes; keep a keen 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.
- Transfer the pan to a cooling rack, cover the cake with a few damp (but not wet) paper towels, and cool for 10 minutes. Run a knife under hot water, wipe dry, then run the knife around the edges of the still-warm cake. 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. Starting with a short side of the cake, roll the cake up ever so gently, using the towel to support the cake as you go (it’s almost like a lift and turn motion)—the towel itself will roll up in the cake. Let the cake cool all rolled up in the towel, seam side down.
Make the Raspberry Cream Filling
- Chill the bowl of the standing mixer.
- Slice 1⁄4 cup (roughly 1 ounce/28 g) of the raspberries in half and set aside.
- Place the remaining raspberries in a food processor or blender and process or blend until com-
- pletely pureed. Push the raspberry mixture through a fine-mesh sieve into a 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 confectioners’ sugar over the cream, then continue to beat until soft peaks form, 3 to 5 minutes. Add the Chambord, if using, a tablespoon at a time, to taste, and the vanilla, and beat again until incorporated. Gently fold in the raspberry puree until the mixture is almost but not completely uniform (the striations in the mixture make it more visually interesting).
Assemble the Jelly Roll
- Unroll the cake gently onto a sheet of parchment on a flat surface. Spread the raspberry filling over the cake in an even layer. Sprinkle the sliced raspberries over the cream. Gently roll the cake back up, as tightly as possible (use the towel to help guide the cake if needed, but do not roll the towel into the cake). Place the cake, seam side down, on a serving plate, sift confectioners’ sugar over the top, cover gently with plastic wrap, and refrigerate for 1 hour to set.
- To serve, garnish with more raspberries, if you like, slice, and serve immediately.
How to store: the cake can be stored, tightly covered, in the refrigerator for 2 days (though it tastes best within 24 hours); allow it to sit out at room temperature for about 30 minutes before serving.