Ingredients:

  • 1 cup Blackberries (fresh or frozen)
  • 1/4 cup Granulated Sugar (for jam)
  • 1 teaspoon Lemon Juice (for jam)
  • 4 Large Eggs (room temperature, separated)
  • 1/2 cup plus 1 tablespoon Granulated Sugar (for sponge)
  • 3/4 cup All-Purpose Flour (sifted)
  • 1/2 teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1 1/2 teaspoons Lemon Zest
  • 2 tablespoons Whole Milk (room temperature)
  • 2 tablespoons Unsalted Butter (melted and cooled)
  • 1 1/2 cups Heavy Whipping Cream (very cold)
  • 1/2 cup Powdered Sugar (sifted, for filling)
  • 4 ounces Cream Cheese (softened)
  • 1 tablespoon Lemon Juice (for filling)
  • 1/2 teaspoon Vanilla Extract
  • Powdered Sugar (for dusting)

Instructions:

  1. Phase 1: For the Blackberry Jam. Combine blackberries, 1/4 cup sugar, and 1 teaspoon lemon juice in a small saucepan. Simmer gently until thickened (about 10–12 minutes). Cool completely.
  2. Phase 2: Prepare for the Sponge. Preheat oven to 375°F (190°C). Line a 13x18 inch baking pan with parchment paper, ensuring overhangs on two sides.
  3. Whisk egg yolks, 1/2 cup sugar, and lemon zest until pale and thick (ribbon stage). Gently whisk in the milk and melted butter.
  4. Sift flour and baking powder over the yolk mixture; gently fold until just combined. Do not overmix.
  5. In a separate, clean bowl, whip egg whites with the remaining 1 tablespoon sugar until stiff, glossy peaks form.
  6. Gently fold one-third of the meringue into the batter to lighten it, then carefully fold in the remaining meringue until no white streaks remain.
  7. Pour batter into the prepared pan, spreading evenly. Dollop small teaspoons of cooled blackberry jam randomly over the surface. Use a skewer to gently swirl the jam into the batter.
  8. Bake for 12–15 minutes, or until the top springs back lightly when touched. While baking, lay a large piece of clean parchment paper on your counter and dust heavily with powdered sugar.
  9. Phase 3: The Roll. As soon as the cake is out of the oven, invert it onto the sugared parchment. Peel off the hot baking parchment carefully. Starting from a short end, tightly roll the warm cake (along with the parchment underneath) into a log. Let cool completely in the roll shape on a wire rack.
  10. Phase 4: Filling and Finish. In a chilled bowl, whip the heavy cream, powdered sugar, lemon juice, and vanilla until stiff peaks form. Beat the softened cream cheese until smooth, then gently fold the whipped cream into the cream cheese.
  11. Carefully unroll the cooled cake. Spread the lemon cream evenly over the sponge, leaving a 1-inch border at the far edge.
  12. Re-roll the cake tightly without the rolling parchment paper. Wrap tightly in plastic wrap and chill for at least 1 hour before slicing. Dust generously with powdered sugar before serving.