Baked Sunday Mornings is celebrating Spring this week with a pastel cake. It’s indeed light and lemony. The filling is really delicious and is the best part of the recipe.
I doubt I’ll make this cake again, not because it was bad, but because I have a bias against jelly roll cakes. I don’t like making them, wrestling with getting it rolled up just right without filling going everywhere. And I don’t think they’re that interesting visually either.
That said, I’ll keep the raspberry cream filling in my book of tricks. It would be nice as a filling on a layer cake, or better yet, as a topping for just about anything. My favorite way to serve it is to apply it directly to my mouth.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Light & Lemony Jelly Roll Cake with Raspberry Cream Filling (Baked Occasions, p. 79)