LEMON BLUEBERRY

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This Lemon Blueberry Swiss Cake Roll is perfect for brunch or party dessert. The citrus flavor paired up with the moist and tender cake creates an unbelievably addictive dessert.

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If you love lemon, you’re going to love this sweet cake recipe.

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INGREDIENTS NEEDED

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HOW TO MAKE LEMON BLUEBERRY SWISS CAKE ROLL

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Using a non-stick cooking spray, coat bottom of a 15x10x1-inch baking pan. Place parchment paper, cut to fit, in the bottom of the pan and lightly spray and flour.

Preheat oven to 350° In a large bowl, using a mixer, beat egg whites, while gradually adding in one cup of the granulated sugar until peaks form.

In a separate bowl, beat egg yolks until foamy. Whisk in lemon extract and oil until combined.

Fold the egg whites into the egg yolks. In another bowl, stir together the salt, flour and baking powder.

Swipe Up for the full recipe

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Make certain that you’re letting it chill in the fridge for the full hour. This is key to keeping it together when you’re cutting it

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