Description
This Lemon Blueberry Angel Food Cake Roll is a light and airy dessert perfect for summer. Made with a fluffy angel food cake base infused with lemon zest and extracts, it’s rolled with whipped cream and fresh blueberries for a refreshing burst of flavor. The cake is dusted with powdered sugar for an elegant finish, combining tangy lemon and sweet blueberries in every bite.
Ingredients
Scale
Cake
- 1 cup cake flour, sifted
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon fresh lemon zest
Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups fresh blueberries
For Dusting
- Powdered sugar
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly spray it with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: Sift together the cake flour and 3/4 cup of the granulated sugar. Set this mixture aside for later incorporation into the batter.
- Beat Egg Whites: In a large mixing bowl, beat the 12 egg whites with cream of tartar and salt on medium speed until soft peaks form. This step adds volume and structure to the cake.
- Add Sugar to Egg Whites: Gradually add the remaining 3/4 cup granulated sugar while continuing to beat until the egg whites hold stiff, glossy peaks. This ensures the cake will be light and airy.
- Fold in Flavorings: Gently fold in the vanilla extract, lemon extract, and fresh lemon zest to infuse the batter with bright citrus flavor.
- Incorporate Flour Mixture: Carefully fold the sifted flour and sugar mixture into the egg whites in small additions. Be gentle to avoid deflating the whipped egg whites and maintain fluffy texture.
- Spread and Bake: Spread the batter evenly in the prepared jelly roll pan. Bake for 15 to 18 minutes or until the cake is lightly golden and springs back when touched.
- Invert and Roll: While the cake is baking, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. Once the cake is done, immediately invert it onto the towel and peel off the parchment paper. Starting from a short end, roll the cake up with the towel inside and let it cool completely. This keeps the cake pliable and prevents cracking.
- Prepare Filling: Whip the heavy cream, powdered sugar, vanilla extract, and lemon zest in a bowl until stiff peaks form. This creamy filling adds richness and complements the cake’s lightness.
- Assemble the Cake Roll: Once cooled, gently unroll the cake and spread the whipped cream evenly over the surface, leaving a small border around the edges. Sprinkle the fresh blueberries evenly atop the cream.
- Re-roll and Serve: Carefully roll the cake back up without the towel, placing it seam-side down on a serving platter. Dust the top with powdered sugar for a finishing touch. Slice and serve chilled or at room temperature.
Notes
- Ensure egg whites are at room temperature before beating to maximize volume and stability.
- Roll the cake while it is still warm to prevent cracking and maintain flexibility.
- For additional blueberry flavor, lightly mash a few berries and swirl them into the whipped cream before spreading.
