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Ingredients
Sponge Cake
- 5 large eggs room temp
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
Lemon Whipped Cream
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 tbsp fresh lemon juice
- 4 tsp lemon zest
- 1 1/2 cups fresh blueberry
Ingredients
Sponge Cake
Lemon Whipped Cream
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Instructions
- Preheat oven to 350˚degrees F. Butter the bottom of an 18x13 baking sheet that has a 2 inch thickness and then line with parchment paper.
- In a small bowl, sift the flour and baking powder. This is the flour mixture.
- Add a whisk attachment to the stand mixer. Whisk 5 eggs and beat one medium high for 1 minute until it's foamy.
- While the mixer is on medium speed, slowly pour in the sugar and beat again for about 7 minutes on high speed. It will be thick and fluffy and more than double its size at the end.
- When the mixer is on medium speed, gently add 1/3 of the flour mixture and mix it. Add another 1/3 of the flour mixture and mix it. Add the rest of the mixture and mix it again. Using your spatula, mix from the bottom to make sure that all the flour is incorporated.
- Pour into the prepared baking sheet and bake for about 13-15 minutes or until the top is golden brown.
- Prepare a clean kitchen towel. Lay the towel on top of the cake and invert the cake in one swift move. Take out the parchment paper. Cool for about 5 minutes then roll into a log. Let cool at room temperature for about 30 minutes.
- In a stand mixer bowl, mix together heavy whipping cream, powdered sugar, lemon juice and lemon zest. Mix on medium high speed until it comes into soft peak.
- Carefully unroll the cake from the towel. Spread the lemon whipped cream evenly, leaving about 1 of the flat end without the whipped cream. This 1 inch will give space for the whipped cream to have space at the end as it pushes out when you roll the cake.
- Sprinkle the blueberry on top of the whipped cream. Roll the cake the same way it was rolled the first time and the wrap it with parchment paper. Refrigerate for about 1 hour before serving.
Recipe Notes
Adapted from : Natasha's Kitchen and Five heart home
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