Vertical Cake (Lemon & Blueberry)
This Vertical Cake with Lemon & Blueberry is a light, elegant dessert layered with citrusy sponge, swirls of blueberry cream, and a velvety lemon frosting. A celebration of patience and joy, its spiraled slices surprise and delight every time.
Equipment
- 12x17-inch Sheet Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Whisk
- Parchment Paper
- Spatula
- Bench Scraper
- Knife
Ingredients
Sponge Cake
- 4 large eggs
- 0.75 cup granulated sugar
- 1.5 tsp vanilla extract
- 2 tbsp vegetable oil
- 1 cup all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
Lemon Blueberry Swirl Cream
- 1 cup blueberries fresh or frozen
- 1 tbsp lemon juice
- 1 tbsp sugar
- 1 tsp cornstarch plus 2 tsp water (for slurry)
- 1.5 cups heavy cream
- 3 tbsp powdered sugar
Lemon Cream Cheese Frosting
- 0.5 cup unsalted butter
- 4 oz cream cheese
- 3 cups powdered sugar
- 2 tbsp lemon juice
- 0.5 tsp vanilla extract
- fresh blueberries or lemon zest for garnish
Instructions
- Preheat oven to 350°F (177°C). Grease and line a 12x17-inch sheet pan with parchment paper.
- Beat eggs on high for 5 minutes until pale and thick. Add sugar, vanilla, and oil. Mix until just combined.
- Whisk flour, baking powder, and salt. Sift into wet mixture in two parts, gently folding to keep the batter airy. Spread evenly in pan.
- Bake for 12–13 minutes, until sponge springs back when touched. Do not overbake.
- Flip the warm cake onto a powdered sugar-dusted towel or parchment. Peel off baking paper and gently roll from short side. Let cool rolled.
- For swirl cream, simmer blueberries, lemon juice, sugar, and cornstarch slurry until thick. Cool completely.
- Beat heavy cream and powdered sugar to soft peaks. Fold in cooled blueberry sauce with gentle swirls.
- Unroll cake and cut into three long strips. Spread cream evenly. Roll one strip, then continue wrapping the next strips to form a spiral. Stand upright.
- Chill upright cake for 45 minutes to firm.
- Make frosting: beat butter and cream cheese until smooth. Add powdered sugar, lemon juice, and vanilla. Frost cake and garnish as desired.
Notes
Use cold cream for better whipping. Let the blueberry sauce cool completely before adding to whipped cream. Chill assembled cake before decorating to keep it stable.