Lemon Raspberry Easter Roll (Print Version)

Light lemon sponge cake swirled with tangy raspberry cream cheese filling, creating a stunning spiral dessert for spring celebrations.

# Ingredients:

→ For the Lemon Sponge Cake

01 - 4 large eggs, at room temperature
02 - ¾ cup (150g) granulated sugar
03 - 1 teaspoon lemon extract
04 - 1 tablespoon lemon zest, finely grated
05 - ¾ cup (90g) all-purpose flour
06 - ¼ teaspoon salt
07 - 2 tablespoons unsalted butter, melted and cooled
08 - Powdered sugar, for dusting

→ For the Raspberry Cream Cheese Filling

09 - 8 ounces (226g) cream cheese, softened
10 - ½ cup (113g) unsalted butter, softened
11 - 3 cups (360g) powdered sugar
12 - ½ cup (120g) seedless raspberry jam
13 - 1 teaspoon vanilla extract
14 - Pinch of salt

→ Optional Decorations

15 - Powdered sugar, for dusting
16 - Fresh raspberries
17 - Lemon slices
18 - Pastel sprinkles

# Steps to Follow:

01 - Preheat oven to 375°F (190°C). Grease a 10×15 inch jelly roll pan and line with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a large bowl, using an electric mixer, beat eggs and granulated sugar on high speed for 5-7 minutes, or until pale, thick, and doubled in volume. Beat in lemon extract and zest until just combined.
03 - In a separate bowl, whisk together flour and salt. Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined, being careful not to overmix.
04 - Gently fold in the melted and cooled butter until just incorporated and the batter is smooth.
05 - Pour batter into the prepared jelly roll pan and spread evenly to the edges. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when lightly touched in the center.
06 - While the cake is baking, generously dust a clean kitchen towel with powdered sugar.
07 - As soon as the cake is out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
08 - Starting from a short end, roll the cake up tightly with the towel, jelly-roll style. Place the rolled cake on a wire rack and let it cool completely at room temperature for about 1-2 hours.
09 - While the cake is cooling, make the filling. In a large bowl, using an electric mixer, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating on low speed until incorporated, then increase speed to medium and beat until light and fluffy.
10 - Beat in raspberry jam, vanilla extract, and salt until well combined and smooth.
11 - Once the cake is completely cooled, gently unroll it. Evenly spread the raspberry cream cheese filling over the cake, leaving about 1 inch border along one short edge for the final roll.
12 - Carefully re-roll the cake, starting from the filled edge and removing the towel as you roll. Roll it snugly but not too tightly.
13 - Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours, to allow the filling to set and the cake to firm up.
14 - Before serving, remove the cake roll from the refrigerator and unwrap it. Trim the ends for a neater appearance if desired. Dust with powdered sugar or decorate with fresh raspberries, lemon slices, or pastel sprinkles.
15 - Slice and serve chilled.

# Additional Notes:

01 - Roll the cake while slightly warm to prevent cracking.
02 - Generously dust the towel with powdered sugar to prevent sticking.
03 - For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
04 - For flavor variations, try orange or almond extract instead of lemon, or different fruit jams in the filling.
05 - Chilling the cake roll is essential for easy slicing and best texture.

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