Lemon Raspberry Velvet Roll Cake

A soft, airy lemon sponge rolled with tangy raspberry jam and dusted with powdered sugar for a stunning citrus dessert.

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 8 slices

Ingredients

4 eggs ¾ cup sugar 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt Zest of 1 lemon ¼ cup lemon juice ½ cup raspberry jam Powdered sugar for dusting

Instructions

Step 1: Preheat oven: to 350°F (175°C) and line a jelly roll pan with parchment paper.
Step 2: Beat eggs and sugar: until pale and fluffy, about 3–4 minutes.
Step 3: Add lemon and vanilla: mixing in zest and juice for brightness.
Step 4: Fold dry ingredients: flour, baking powder, and salt gently into batter.
Step 5: Bake: 12–15 minutes until springy and light.
Step 6: Roll warm sponge: using parchment to form shape, cool completely.
Step 7: Spread jam: evenly over cooled cake, then re-roll tightly.
Step 8: Dust and serve: with powdered sugar and fresh raspberries.

Notes

Cool before rolling to prevent cracks. Use seedless jam for smooth texture. Dust just before serving. Can be made a day ahead and refrigerated.

Nutrition

Calories: 210 kcal
Fat: 6 g
Saturated fat: 3 g
Sugar: 22 g
Sodium: 95 mg
Protein: 5 g
Carbohydrates: 33 g
Fiber: 1 g