Strawberry Lemon Jelly Roll

We give the plain sponge cake a bright lemon kick and a sweet swirl of luscious berry buttercream. Intense freeze-dried strawberries flavor a rich mascarpone and buttercream filling while fresh ones crown the top of our sunny cake. Check out how we re-did this recipe and the history behind it in our 2018 July/August Issue, here

Strawberry Lemon Jelly Roll
Makes 10 servings
  • ¾ cup (94 grams) cake flour, sifted
  • ¾ teaspoon (3.75 grams) baking powder
  • ¼ teaspoon kosher salt
  • 4 large eggs (200 grams), room temperature and separated
  • ⅔ cup (133 grams) granulated sugar, divided
  • 2 lemons (198 grams), zested
  • 1 tablespoon (14 grams) fresh lemon juice
  • 1 cup (120 grams) confectioners’ sugar, for dusting
  • Strawberry Mascarpone Buttercream (recipe follows)
  • Garnish: confectioners’ sugar, fresh strawberries
  1. Preheat oven to 350°F (180°C). Spray a 15x10-inch jelly roll pan with cooking spray. Line pan with parchment paper, and spray pan again.
  2. In a small bowl, sift together flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks and ⅓ cup (66.5 grams) granulated sugar at high speed until thick, pale, and ribbonlike. Add lemon zest and juice, beating until combined. Transfer batter to a large bowl; set aside.
  4. Clean bowl of stand mixer. Using the whisk attachment, beat egg whites at medium speed until foamy. Gradually add remaining ⅓ cup (66.5 grams) granulated sugar; increase mixer speed to high, and beat until soft-medium peaks form. Fold egg whites into yolk mixture in 2 additions until no streaks remain. Fold in flour mixture. Quickly spread batter into prepared pan. (Do not overwork batter or it will deflate.)
  5. Bake until a wooden pick inserted in center comes out clean, about 8 minutes.
  6. Meanwhile, dust confectioners’ sugar into a 15x10-inch rectangle on a clean dish towel. Immediately loosen cake from sides of pan, and turn out onto prepared towel. Gently peel off parchment paper. Starting at one short side, roll up cake and towel together, and place seam side down on a wire rack. Let cool completely.
  7. Gently unroll cake, and spread with Strawberry Mascarpone Buttercream, leaving a ½-inch border. Reroll cake without towel, and refrigerate for 30 minutes before serving. Garnish with confectioners’ sugar and strawberries, if desired.

Strawberry Mascarpone Buttercream
Makes 1¾ cups
  • ½ cup (113 grams) unsalted butter, softened
  • ½ cup (113 grams) mascarpone cheese, room temperature
  • ¾ teaspoon (4.5 grams) vanilla bean paste
  • 1 cup (120 grams) confectioners’ sugar
  • 3 tablespoons (15 grams) freeze-dried strawberry powder
  • ⅛ teaspoon kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and mascarpone cheese at medium speed until creamy, about 2 minutes. Beat in vanilla bean paste. Gradually add confectioners’ sugar, strawberry powder, and salt, beating until smooth.
Note: To make strawberry powder, place 1 cup (25 grams) freeze-dried strawberries in a plastic bag, and crush with a rolling pin. (Alternatively, process in a food processor.) Sift powder to remove any large pieces of strawberries, then measure.

Have an heirloom recipe you want to see updated? In every issue, we’re revamping one lucky reader’s beloved vintage recipe. Email submissions to Click here for entry details!

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