Blackberry Lemon Cake Roll

Servings: 12 " cake roll Sponge Cake Ingredients: 5 large eggs, room temp 3/4 cup granulated sugar 3/4 cup all-purpose flour 1/2 tsp baking powder For the Lemon Syrup: 1/4 cup warm water 1 Tbsp granulated sugar 4 Tbsp fresh lemon juice, from 1 med/large lemon For the Blackberry Frosting: 8 oz cream cheese, softened 8 Tbsp 113 grams unsalted butter, softened 1 cup powdered sugar 6 oz blackberries, chopped (reserving 6 whole berries to garnish) Optional Garnish: 3/4 cup heavy whipping cream, chilled 1 Tbsp powdered sugar 2 lemon slices, cut into triangles

INGREDIENTS

Preheat oven to 350˚F. Line the bottom of an 18x13 baking sheet with parchment paper (do not grease). Add 5 eggs to the bowl of a stand mixer fitted with whisk attachment and beat on high speed 1 min, or until foamy. 

INSTRUCTIONS

Gradually add sugar and beat on high 7 min. It will be thick, fluffy and tripled in volume** Whisk together flour and baking powder and sift into egg batter one third at a time, folding to incorporate between each addition and scraping from the bottom to catch hidden flour pockets. Stop mixing when you no longer see streaks of flour.

Transfer to lined baking sheet and bake right away at 350˚F for 13-15 min (mine took 15 min) or until top is golden. Remove from oven and right away run a thin edged spatula or knife around edges of your cake to loosen from the pan. 

While cake is hot***, invert cake face down onto a clean, dry linen towel, remove parchment paper then roll cake into the towel. Let cool to room temp (30 min - 1hr) in a draft free room. Meanwhile, combine all ingredients for lemon syrup (water, sugar, lemon juice), stir to dissolve sugar and set aside.

In a large mixing bowl, combine 8 oz softened cream cheese, 8 Tbsp softened butter and 1 cup powdered sugar. Beat together starting on low speed to incorporate sugar, then turn the mixer up to high speed for 2-3 min or until whipped, white and fluffy, scraping down the bowl as needed. Add coarsely chopped blackberries and stir into cream with mixer on low, just until incorporated. ENJOY

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