1-Let’s walk through making this Blackberry Lemon Cake Roll, a fun recipe that’s as easy as it is tasty. Start by preheating your oven to 350 degrees Fahrenheit and lining an 18×13-inch baking sheet with parchment paper don’t grease it. For more tips on getting a tender sponge, check out our easy sponge cake recipes on the blog.

2-Follow this full baking guide for sponge cakes to ensure your base turns out just right. Now, beat 5 large eggs on high speed for 1 minute until foamy, then add 3/4 cup sugar and beat for 7 minutes until thick and tripled in volume. Sift 3/4 cup all-purpose flour and 1/2 teaspoon baking powder, then fold it into the egg mix in three parts, being gentle to avoid lumps.

3-Baking and Rolling the Cake: Pour the batter into your prepared sheet and bake for 13 to 15 minutes until golden. Right away, loosen the edges with a spatula, flip onto a dry towel, remove the parchment, and roll it up to cool for 30 minutes to 1 hour. While it cools, mix up the lemon syrup with 1/4 cup warm water, 1 tablespoon sugar, and 4 tablespoons fresh lemon juice.

4-Adding Frosting and Finishing Touches: For the frosting, beat 8 ounces softened cream cheese, 8 tablespoons softened unsalted butter, and 1 cup powdered sugar until fluffy, then fold in the chopped 6 ounces blackberries. Unroll the cooled cake, brush on the lemon syrup, spread the frosting, and roll it back up. If you like, trim the edges and dust with powdered sugar. For the garnish, whip 3/4 cup chilled heavy cream with 1 tablespoon powdered sugar and pipe it on top with the reserved berries and lemon triangles.