Blackberry Lemon Cake Roll

I made this cake for one of the monthly birthday cakes I do at work. It was so light and yummy and enjoyed by all. I will definitely make this one again and again. You could also do raspberries or strawberries. This recipe comes from Natasha's Kitchen and you can get the original recipe HERE.

Pictures also from Natasha's Kitchen. I love her recipes. 

INGREDIENTS:

Sponge Cake

5 large eggs -room temp

3/4 cup sugar

3/4 cup flour

1/2 tsp baking powder

For the Lemon Syrup

1/4 cup warm water

1 Tbsp sugar

4 Tbsp freshly squeezed lemon-about 1 large lemon (don't use concentrate, it's gross)

For the Blackberry Frosting

8oz cream cheese softened

8 Tbsp (113 g) which is approx 1/2 cup, unsalted butter, softened

1 cup powdered sugar

6 oz blackberries chopped (reserving 6 whole berries to garnish)

Optional Garnish

3/4 heavy whipped cream chilled

1 Tbsp powdered sugar

2 lemon slices cut into triangles

INSTRUCTIONS:

1. Preheat oven to 350. Line the bottom of an 18x13 baking sheet (this is a large cookie sheet) with parchment paper (do not grease).

2. Add 5 eggs to the bowl of a stand mixer fitted with whisk attachment and beat on high speed 1 min, or until foamy, Gradually add sugar and beat on high 7 mins (THIS IS VERY IMPORTANT - so don't skimp on the time). it will be thick, fluffy and tripled in volume. 

3. Whisk together flour and baking powder and sift into egg batter one third at a time, folding to incorporate between each addition and scraping from the bottom to catch hidden flour pockets. Stop mixing when you no longer see streaks of flour. 

4. Transfer to lined baking sheet and bake right away at 350 for 13-15 min (mine took about 16 mins) or until top is golden. Remove from oven and right away run a thin-edged spatula or knife around edges of your cake to loosen from the pan. While cake is hot, invert cake face down onto a clean linen towel that has been dusted with icing sugar. Remove parchment paper, dust with powdered sugar on top and then roll up into the towel. Let the cake cool to room temp (30min-1hr) in a draft-free room. 

5. Meanwhile, combine all ingredients for lemon syrup (water, sugar, lemon juice) stir to dissolve sugar and set aside. 

6. In a large mixing bowl, combine 8 oz softened cream cheese, 8 Tbsp softened butter and 1 cup powdered sugar. Beat together starting on low speed to incorporate sugar, then turn the mixer up to high speed for 2-3 mins or until whipped, white and fluffy, scraping down the bowl as needed. Add coarsely chopped blackberries and stir into the cream with mixer on low or by hand, just until incorporated. 

7. Carefully unroll cake and loosen from the towel. Brush the top evenly with your lemon syrup (you might not need all of it but use a good portion). Put dollops of blackberry frosting over the surface and spread evenly. Roll the cake tightly in the same direction you rolled it before. Slice off the crusty ends if desired and dust generously with powdered sugar. 

8. Whip the whipped cream and sugar and transfer into a piping bag with a star tip. Make 6 flowers over the top and garnish with blackberries and lemon triangles. 

Enjoy!