Blackberry Lemon Roll Cake
1 tsp lemon extract
1 cup confectioners’ sugar
Blackberry Compote:
2 cups fresh blackberries, hulled and sliced
¼ cup granulated sugar
Whipped Cream:
¾ cup heavy whipping cream, cold
½ cup confectioners’ sugar
1 tsp lemon extract
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Spray a 15 x 10-inch jelly roll pan with baking spray, line it with parchment paper, and spray the parchment again.
In a small bowl, whisk together the cake flour, baking powder, and salt.
In a medium bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and ⅓ cup sugar on high speed until thick and pale. Add the lemon zest and lemon extract, mixing until combined. Transfer this mixture to a large bowl.
Clean the mixer bowl and with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the remaining ⅓ cup sugar, then increase the speed to high and beat until soft peaks form.
Gently fold the egg whites into the egg yolk mixture in two additions, until just combined.
Sift the flour mixture over the batter and fold gently until combined.
Transfer the batter immediately to the prepared pan, spreading it evenly. Bake for about 8 minutes, or until a toothpick inserted in the middle comes out clean.
