Step 1: Preheat your oven to 350°F. Line the bottom of an 18x13-inch baking sheet with parchment paper, but do not grease it.
Step 2: In the bowl of a stand mixer fitted with the whisk attachment, add 5 eggs. Beat on high speed for 1 minute, or until the mixture becomes foamy. Gradually add sugar and continue beating on high for 7 minutes until the mixture is thick, fluffy, and has tripled in volume.
Step 3: In a separate bowl, whisk together the flour and baking powder, then sift it into the egg mixture in thirds. Gently fold the flour in between each addition, scraping from the bottom of the bowl to ensure there are no pockets of flour. Stop folding once there are no visible streaks of flour.
Step 4: Immediately transfer the batter to the lined baking sheet and bake at 350°F for 13-15 minutes, or until the top is golden brown. Once baked, remove from the oven and, while still hot, run a thin-edged spatula or knife around the edges to loosen the cake. Invert the cake face down onto a clean, dry kitchen towel, remove the parchment paper, and roll the cake up in the towel. Allow it to cool to room temperature (30 minutes to 1 hour) in a draft-free area.
Step 5: Prepare the lemon syrup by combining water, sugar, and lemon juice in a bowl. Stir until the sugar is fully dissolved, then set aside.
Step 6: In a mixing bowl, beat the heavy whipping cream on high until it begins to thicken. Add the sugar and continue mixing. Once peaks start to form, add the vanilla extract and mix on low speed until fully incorporated.
Step 7: Carefully unroll the cooled cake and remove it from the towel. Brush the top evenly with the lemon syrup. Spread dollops of whipped cream over the cake, then roll it back up tightly in the same direction as before. If desired, trim the edges of the cake. Frost the outside with the remaining whipped cream, then transfer to a large piping bag fitted with a large open star tip. Pipe 6 flowers on top of the cake, placing a fresh blackberry and a lemon triangle in the center of each flower. Or you can just sprinkle it with powdered sugar. Garnish with any berry you have on hand and lemon wedges. Delicious!
This sponge cake roll recipe is straightforward and yields perfect results when followed precisely. For a seasonal twist, spread fresh strawberries or blackberries over the cake before adding the whipped cream, then roll it up. To create a colorful filling, gently fold in your choice of berries into the whipped cream mixture a few minutes before peaks form but after it has begun to thicken.
The variations and garnishes are endless, allowing for a creative touch to suit any occasion. This cake is both easy to make and incredibly delicious, with a light, airy texture. Although I've tried it with buttercream and cream cheese fillings, I personally prefer it with just whipped cream for its lightness and simplicity. Enjoy this delightful treat!
