Fresh Lemon Cake roll

Hi everyone ♥

The easiest cake you can ever make if you are in a hurry and need to serve cake for your guest is a delicious Vanilla roll cake.

This Fresh Lemon cake roll, is made in less than 30 minutes, including baking time.

The sponge is so soft, and delicious it is filled with whipped cream, a Creamy lemon cream, fresh strawberries, raspberries, and chopped dark chocolate.

This simple cake is so mouthwatering, and I think your guest or family will love it if you make it for them.

You can keep the top plain with just whipped cream if you prefer.

In Norway we have our national day coming up, May 17 so I use the colors of the Norwegian flag, except for the chocolate, I just could resist adding dark chocolate on top as well.

Fresh Lemon Cake Roll

Vanilla Roll cake; 

• 4 large eggs, room temperature
• ¾ cup (150 g) sugar
• 2 tablespoons oil
• 2 tablespoons buttermilk
• 1 teaspoon vanilla-paste
• 1 cup ( 150 g ) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoons salt

FILLING; 

• 1 cup heavy cream + 2 tablespoon sugar ( whipped)
• 3/4 cup or a few spoons, Creamy lemon cream get the recipe →here
• 1-2 cups ( 200 gram) Fresh strawberries ( sliced) Raspberries 
• 1/2 cup Chopped dark chocolate

Topping; 

• 1 cup heavy cream + 2 tablespoon sugar ( whipped)
• 1 cup( 100 gram) Fresh strawberries ( sliced) Raspberries and blueberries
• 1/2 cup Chopped dark chocolate

DIRECTIONS;

• Preheat oven to 350 F°- 180C°
• Grease a  sheet pan ( 22 x 32 cm) with cooking spray and then cover with parchment paper.
• In a  mixing bowl, beat the eggs and sugar on high for 8 minutes until tripled doubled, and light in color.
• Add the oil, buttermilk, and vanilla-paste in all in at once, and mix 30 seconds more.
• Sift together flour, baking powder, and salt in a bowl. Add the dry ingredients to the egg mixture and carefully blend together, until combined.
• Pour the batter into a sheet pan and bake it for around 12 minutes, touch it and if it springs back it is done, if not bake it, for about 3 minutes more.
• In the mean-time, Lay a parchment paper on a flat work surface and sprinkle it with sugar. so that the cake doesn´t stick.
• When the cake is done, right away invert the cake onto the sugared parchment paper.
• Remove the parchment paper, let the cake cool off.
• When the cake is completely cooled.
• Spread the whipped cream onto the cake, add some spoons of the creamy lemon cream on top of the whipped cream, spread the lemon cream all over the top. 
• Add sliced strawberries, raspberries, and chopped chocolate pieces.
• Roll the cake, starting at a long end, refrigerate 30 minutes or just cover the entire cake with whipped cream.
• If you have had the cake in the fridge for 30 minutes, Take the cake out of the fridge, and cover the entire cake with more whipped cream and decorate the top with fresh fruit and chopped chocolate.
• Cut the cake, serve and enjoy.

Have a beautiful day everyone, check back soon.

Love Manuela xo

Step by step pictures below;↓