Introduction
A delightful twist on a classic dessert, this Lemon Blueberry Angel Food Cake Roll combines the airy texture of angel food cake with the bright flavors of lemon and blueberries. It’s the perfect dessert to celebrate any occasion with its refreshing and light profile.
Detailed Ingredients
150g all-purpose flour
300g granulated sugar, divided
12 large egg whites (about 360ml)
1 tsp cream of tartar
1/4 tsp salt
125ml fresh lemon juice
2 tsp lemon zest
150g fresh blueberries
300ml heavy cream
50g powdered sugar
1 tsp vanilla extract
Prep Time
25 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes
Yield: 8 servings
In a bowl, whisk together the flour and 150g of the granulated sugar. Set aside. In a separate large, clean bowl, beat the egg whites with a mixer on medium speed until foamy. Add the cream of tartar and salt, and continue to beat until soft peaks form. Gradually add the remaining 150g of granulated sugar, a spoonful at a time, beating on high speed until stiff peaks form. Gently fold the flour mixture into the egg whites in small additions, maintaining the airy consistency. Carefully fold in the lemon juice and zest.
Spread the cake batter evenly into the prepared jelly roll pan. Smooth the top with a spatula. Bake in the preheated oven for 15-20 minutes or until the surface springs back when lightly touched. While the cake is baking, set out a clean kitchen towel and sprinkle evenly with powdered sugar. Once baked, immediately invert the cake onto the sugared towel. Gently peel away the parchment paper. Roll the cake up with the towel, starting from a short side, and let it cool completely.
For the filling, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a small border. Sprinkle the blueberries over the whipped cream. Carefully re-roll the cake, placing it seam side down on a serving plate. Refrigerate for at least 1 hour before serving.
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Detailed Directions and Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 175°C (350°F). Prepare a 25×38 cm jelly roll pan by lining it with parchment paper, ensuring it fits snugly in the corners.
Step 2: Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour and 150g of granulated sugar until well combined. Set this mixture aside for later use.
Step 3: Beat Egg Whites
In a separate large bowl, make sure it is very clean and dry. Begin beating the egg whites with a mixer on medium speed until the mixture becomes foamy. Add the cream of tartar and salt, continuing to beat until soft peaks start to form. Gradually incorporate the remaining 150g of granulated sugar, adding it a spoonful at a time, while increasing the mixer speed to high, until you achieve stiff peaks.
Step 4: Combine Mixtures
Gently fold the flour mixture into the beaten egg whites in small additions to preserve the airy texture. Once incorporated, carefully fold in the fresh lemon juice and lemon zest for a zesty flavor.
Step 5: Spread the Batter
Pour the cake batter into the prepared jelly roll pan, spreading it evenly. Use a spatula to smooth the top, ensuring even distribution.
Step 6: Bake the Cake
Place the pan in the preheated oven and bake for 15-20 minutes. You’ll know the cake is ready when the surface springs back lightly when touched.
Step 7: Prepare the Towel
While the cake bakes, lay out a clean kitchen towel on the counter and sprinkle it evenly with powdered sugar. This will help prevent the cake from sticking when you roll it.
Step 8: Invert and Cool the Cake
Once the cake is done baking, remove it from the oven and immediately invert it onto the prepared sugared towel. Carefully peel off the parchment paper. Roll the cake up with the towel starting from one of the short sides, and set it aside to cool completely.
Step 9: Make the Filling
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a luscious whipped cream filling.
Step 10: Assemble the Cake Roll
Unroll the cooled cake gently. Spread the whipped cream evenly over the surface, leaving a small border along the edges. Scatter the fresh blueberries over the whipped cream, adding vibrant pops of flavor.
Step 11: Re-Roll and Chill
Carefully re-roll the cake, ensuring the seam side is down on a serving plate. Refrigerate the cake roll for at least 1 hour before slicing and serving, allowing the flavors to meld.
Notes
Note 1: Egg Whites
Ensure that no yolk gets into the egg whites; even a small amount can prevent them from reaching stiff peaks.
Note 2: Lemon Juice
Fresh lemon juice and zest yield the best flavor. Bottled lemon juice may alter the taste of your cake.
Note 3: Serving Ideas
This delightful dessert pairs well with a scoop of vanilla ice cream or can be accompanied by additional fresh berries for garnish.
Note 4: Storing Leftovers
Store any leftover cake roll in the refrigerator wrapped tightly in plastic wrap. It’s best consumed within 2-3 days for optimal freshness.
Note 5: Flavor Variations
Feel free to experiment by adding other berries or citrus flavors to the filling for a personalized touch.
Cook Techniques
Whipping Egg Whites
Ensure that your mixing bowl and beaters are completely clean and free from grease for optimal volume. Begin whipping the egg whites on medium speed until they become foamy, then gradually add cream of tartar and salt before increasing to high speed to achieve stiff peaks.
Folding Techniques
Gently fold the flour mixture into the whipped egg whites using a rubber spatula or a wooden spoon. Use a circular motion, and be careful not to deflate the fragile egg whites, which gives the cake its light texture.
Baking the Cake
Spread the batter evenly in the prepared jelly roll pan and make sure to smooth the top with a spatula. Bake until the cake springs back when lightly touched, and avoid overbaking to maintain the cake’s moisture.
Rolling the Cake
While the cake is still warm, invert it onto a powdered sugar-dusted towel. Rolling it while warm helps to prevent cracking once it cools down. Allow the rolled cake to cool completely, which will help it retain its shape.
Making the Whipped Cream
Beat heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Ensure that your bowl and beaters are chilled to help achieve the best texture for whipping cream.
Assembly of the Cake Roll
After unrolling the cooled cake, spread the whipped cream evenly, leaving a small border. Sprinkle the blueberries evenly on top before carefully re-rolling the cake, ensuring the seam is on the bottom to maintain a nice presentation.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to thaw and drain them well to avoid excess moisture in the cake roll.
How do I store the cake roll after making it?
Store the cake roll in an airtight container in the refrigerator for up to 2-3 days. It is best enjoyed fresh but can hold up well for a short time.
What can I use if I don’t have cream of tartar?
You can substitute 1/2 teaspoon of lemon juice or white vinegar for each teaspoon of cream of tartar, which will provide the necessary acidity for stabilizing the egg whites.
Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this cake gluten-free, ensuring that all other ingredients are also gluten-free.
What is the best way to serve Lemon Blueberry Angel Food Cake Roll?
Slice the cake roll into portions and serve chilled. You can also garnish with additional fresh blueberries or lemon zest for added flavor and presentation.
Conclusion
The Lemon Blueberry Angel Food Cake Roll is a refreshing dessert that perfectly balances the lightness of angel food cake with the vibrant flavors of lemon and blueberries. This delightful treat is not only visually stunning but also incredibly satisfying, making it ideal for any gathering or celebration. Its airy texture and zesty taste are sure to impress your guests, leaving them craving more.
More recipes suggestions and combination
Lemon Raspberry Roll Cake
Replace blueberries with fresh raspberries for a tangy twist on this classic dessert. The combination of lemon and raspberry will create a sweet and tart flavor profile that’s equally refreshing.
Lavender Lemon Cake Roll
Incorporate dried culinary lavender into the cake batter for a delicate floral note that complements the lemon. This enchanting combination is perfect for tea parties or special occasions.
Mixed Berry Angel Food Cake
Use a medley of berries—strawberries, raspberries, and blackberries—mixed into the whipped cream for a colorful and berry-packed dessert that celebrates seasonal fruits.
Lemon Coconut Cake Roll
Add unsweetened shredded coconut to the cake batter for a tropical twist. Fill the roll with coconut-infused whipped cream for an indulgent dessert with tropical flair.
Chocolate Orange Cake Roll
For a different flavor direction, try a chocolate sponge cake rolled with orange zest-flavored whipped cream. This combination provides a delightful contrast of rich chocolate and bright citrus.
Peach Melba Cake Roll
Incorporate fresh peaches and raspberry puree into the filling, giving this cake a juicy and summery character. The blend of flavors will evoke the essence of the classic Peach Melba dessert.
Lemon Blueberry Angel Food Cake Roll
Ingredients
Method
- Preheat your oven to 175°C (350°F) and prepare a 25x38 cm jelly roll pan by lining it with parchment paper.
- In a bowl, whisk together the all-purpose flour and 150g of granulated sugar. Set aside.
- In a separate large bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and salt, and continue to beat until soft peaks form.
- Gradually add the remaining 150g of granulated sugar, beating on high speed until stiff peaks form.
- Gently fold in the flour mixture and then add the fresh lemon juice and zest.
- Spread the batter evenly into the prepared jelly roll pan and smooth the top with a spatula.
- Bake in the preheated oven for 15-20 minutes or until the surface springs back when lightly touched.
- While the cake is baking, lay out a clean kitchen towel and sprinkle it with powdered sugar.
- Once baked, invert the cake onto the prepared sugared towel and gently peel away the parchment paper. Roll the cake up in the towel and let it cool completely.
- Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream evenly over it, and sprinkle blueberries on top.
- Carefully re-roll the cake, placing it seam side down on a serving plate and refrigerate for at least 1 hour before serving.
