As the sun began to dip below the horizon, casting a golden hue over the fields, I found myself wandering through my grandmother’s garden, where the sweet aroma of ripening berries danced in the air. Each year, she would gather her bounty to create the most delightful desserts, and it was during one of those magical summer evenings that I discovered the enchanting jelly roll. The delicate sponge cake, rolled with a luscious filling, always reminded me of the laughter and warmth shared around the family table. Today, I am excited to share my take on this classic dessert, infused with the fresh flavors of berries and a hint of lemon zest.

Ingredients

  • For the sponge cake:
    • 4 large eggs, at room temperature
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 tablespoons unsalted butter, melted
  • For the berry filling:
    • 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
    • 1/4 cup granulated sugar
    • 1 tablespoon lemon juice
    • 1 tablespoon cornstarch
    • 1 cup heavy whipping cream
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla extract
  • For dusting:
    • Powdered sugar

Instructions

Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper, allowing the edges to hang over for easy removal.

To make the sponge cake, whisk the eggs and granulated sugar in a large bowl until pale and fluffy, about 5 minutes. Stir in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Carefully stir in the melted butter, being cautious not to overmix.

Spread the batter evenly in the prepared pan, smoothing the top with a spatula. Bake for 12-15 minutes, or until the cake is golden and springs back when lightly touched. While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.

Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one short side, roll the cake up with the towel, creating a tight log. Let it cool completely while wrapped in the towel, which will help maintain its shape.

Meanwhile, prepare the berry filling. In a medium saucepan, combine the mixed berries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat for about 5-7 minutes, stirring gently until the berries have released their juices and the mixture has thickened slightly. Remove from heat and let it cool.

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Carefully unroll the cooled cake and spread a generous layer of whipped cream over the surface, followed by a layer of the berry filling.

Starting from the edge, roll the cake back up tightly, using the towel to assist you. Place the seam side down on a serving platter. Dust the top with powdered sugar and garnish with additional fresh berries if desired.

Slice the jelly roll into beautiful rounds and serve with a dollop of whipped cream or a scoop of vanilla ice cream. Each bite is a celebration of summer, bursting with flavor and nostalgia.

Enjoy this delightful dessert that captures the essence of family gatherings and the joy of freshly picked berries!