Refreshingly Tart Raspberry Lemonade Swiss Roll
A refreshingly tart dessert that brightens the end of any meal. The perfect summertime dessert that is fast to make and can compliments any afternoon barbecue or picnic at the park.
Servings: 10
Ingredients
Cake
- 3 large (150g) eggs
- ½ cup (75g) flour
- ⅓ cup (67g) sugar
- 1 tbs (15mL) lemon juice
- 1 tsp (2g) lemon zest
- ½ tsp (2g) baking powder
- ¼ tsp (1.25g) salt
Filling
- 1 cup (125g) powdered sugar
- ½ cup (113g) softened butter
- ¼ cup (76g) raspberry jam
- 1 - 2 tbs (15-30mL) lemon juice
Topping
- 2 tbs (16g) powdered sugar
Instructions
- Preheat 375F (190C.)
- Grease and line the bottom of a 9x13 (23x33cm) cake pan with parchment or wax paper.
- Dust a clean, lint free towel generously with powdered sugar. You can also use wax or parchment paper, but they will hold onto moisture as the cake cools and make it sticky.
- Mix eggs and sugar 5 - 10 minutes, until nearly quadruple in volume and the eggs are light in color, making a ribbon pattern on the surface.
- Fold in the flour, salt, extract and lemon zest. Pour in pan.
- Bake 8 - 10 minutes or until toothpick in center comes out clean. Center of cake should reach 205F or 96C.
- Turn out on well sugared towel. Roll up from short end while cake is still warm. Allow to cool completely on rack.
Filling
- In a large bowl, blend softened butter and powdered sugar until smooth.
- Unroll cake gently, spread out peanut buttercream on cake. Spread an even layer of jelly on top of buttercream. Gently roll back up cake without the towel.
Topping
- If desired, sprinkle the top with more powdered or fine granulated sugar. This is completely optional.
Nutrition
Serving: 1 slice | Calories: 284.3 kcal | Carbohydrates: 10.4 g | Protein: 2.8 g | Fat: 10.4 g | Saturated Fat: 6.1 g | Polyunsaturated Fat: 0.1 g | Sodium: 151.6 mg | Fiber: 0.8 g