Blackberry Lemon Roll Cake

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Blackberry Lemon Roll Cake
A spring blackberry lemon Roll Cake with a light and fluffy lemon sponge cake filled with sweet blackberry compote and fresh whipped cream frosting.
Ingredients
FOR THE CAKE:

  • ¾ cup cake flour, sifted
  • ¾ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 4 large eggs, at room temperature, separated
  • 2/3 cup granulated sugar, divided
  • zest from 1 lemon
  • 1 teaspoon lemon extract
  • 1 cup confectioners’ sugar

BLACKBERRY COMPOTE:

  • 2 cups fresh blackberries, hulled and sliced
  • ¼ cup granulated sugar
  • WHIPPED CREAM
  • ¾ cup heavy whipping cream, cold
  • ½ cup confectioners’ sugar
  • 1 teaspoon lemon extract
  • Get Ingredients Powered by Chicory

Instructions

  1. Preheat oven to 350 degrees F. Spray a 15 x 10-inch jelly roll pan with baking spray. Line with parchment and spray parchment again.
  2. In a small bowl, whisk together the flour, baking powder and salt.
  3. In a medium bowl or the bowl of your stand mixer fitted with the whisk attachment, beat the egg yolks and 1/3 cup of the sugar on high speed until thick, pale and ribbonlike. Add in the lemon zest and extract. Beat until combined. Transfer the egg yolk mixture into a large bowl.
  4. Clean the bowl of the stand mixer. With the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add in the remaining 1/3 cup granulated sugar. Increase mixer speed to high and beat egg whites until soft peaks form.
  5. Fold the egg whites into the egg yolk mixture in 2 additions, until just combined.
  6. Sift the flour mixture over the batter and fold in gently.
  7. Transfer the batter immediately to the prepared pan and spread evenly. You do not want to overwork the batter and deflate the air you just whipped into it.
  8. Bake cake until a toothpick inserted into the middle comes out clean, about 8 minutes.
  9. While cake is baking, dust a clean dish towel with the confectioners’ sugar.
  10. When cake is done, immediately loosen the sides of the cake from the pan and turn over onto the prepared towel. Peel off the parchment paper.
  11. Starting with one short end, roll up the cake and towel together and place it seam side down on a cooling rack. Let cake cool completely, about two hours.
  12. In the meantime prepare the filling and frosting. In a medium saucepan combine the blackberries and sugar. Cook over medium-low heat until berries break down and juices run, stirring occasionally, about 10 minutes. Remove from heat and transfer to a small bowl. Let cool completely.
  13. In the bowl of your stand mixer, whisk the heavy cream, confectioner’s sugar and lemon extract on low speed.. Increase speed to medium-high and whisk until soft peaks form.
  14. Fold in half of the blackberry compote into the whipped cream.
  15. Gently unroll the cooled cake and spread half of the blackberry whipped cream filling over the cake, leaving a 1/2 -inch border.
  16. Re-roll the cake without the towel. Top with the remaining whipped cream. Refrigerate for at least 30 minutes before serving.
  17. Garnish the cake with confectioner’s sugar and blackberries.

Notes
Cake Adapted from Bake from Scratch

Soure : aclassictwist.com

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