Soft • Tangy • Fresh • Bakery-Style Dessert
Quick Description
A beautifully soft lemon sponge cake rolled with a creamy raspberry velvet filling and topped with fresh raspberries. Light, fresh, and stunning — this dessert tastes like spring and looks like it came straight from a bakery display.
Servings & Timing
Servings: 8–10 slices
Prep Time: 20 minutes
Bake Time: 10–12 minutes
Cool + Fill Time: 45 minutes
Total Time: ~1 hour 20 minutes
Ingredients
For the Lemon Sponge Cake
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For the Raspberry Velvet Filling
- 1 cup heavy cream (cold)
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¾ cup raspberry puree or mashed fresh raspberries
For Topping
- Whipped cream
- Fresh raspberries
- Mint leaves (optional)
Instructions
1. Prepare the pan
Line a jelly roll pan (10×15 inch) with parchment paper.
Lightly grease the edges.
2. Make the lemon sponge
Beat eggs and sugar together for 3–4 minutes until pale and thick.
Add oil, vanilla, lemon zest, and lemon juice.
Mix gently.
In a separate bowl, whisk:
- Flour
- Baking powder
- Salt
Fold dry ingredients into the egg mixture until just combined.
Pour batter into the pan and spread evenly.
3. Bake
Bake at 350°F (180°C) for 10–12 minutes.
Cake should be soft, springy, and light golden.
4. Roll the cake (while warm)
Place a clean kitchen towel on the counter.
Dust with powdered sugar.
Flip the warm cake onto the towel.
Peel off parchment.
Roll the cake with the towel inside, starting from the short end.
Let cool completely.
5. Make the raspberry velvet filling
Beat cream cheese + powdered sugar together until smooth.
Add vanilla.
In another bowl, whip heavy cream until fluffy.
Fold whipped cream into the cream cheese.
Fold in raspberry puree.
Refrigerate until ready to use.
6. Fill the cake
Unroll the cooled cake gently.
Spread the raspberry velvet filling evenly, leaving a small border.
Roll the cake back up (without the towel).
Place seam-side down.
7. Chill & decorate
Refrigerate for 30–40 minutes to set.
Top with:
- Whipped cream
- Fresh raspberries
- Chocolate shavings (optional)
Storage
Fridge:
Keeps 3 days covered.
Freezer:
Freeze (without fresh raspberries) up to 1 month.
Thaw overnight.
Flavor Upgrade Tips
- Add lemon curd with the filling
- Add white chocolate chips inside
- Add almond extract to the cake
- Use blackberry or strawberry instead of raspberry
- Add more zest for stronger lemon flavor
