Grandma Eloise's Lemon & Raspberry Roulade

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan.
2. In a large bowl, beat the Sponge Cake Eggs and Granulated Sugar until light and fluffy. Stir in the Almond Extract.
3. Gently fold in the Cake Flour and Baking Powder. Stir in the Vanilla Extract.
4. Pour batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, prepare the Lemon Cream. Beat the Cream Cheese and Butter until smooth. Gradually add the Powdered Sugar, Lemon Juice, and Lemon Zest. Beat until well combined.
6. Prepare the Raspberry Sauce. Combine the Fresh Raspberries, Granulated Sugar, and Lemon Juice in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly (about 5-7 minutes). Strain the sauce through a fine-mesh sieve to remove the seeds.
7. Once the cake is baked, immediately invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
8. Spread the Raspberry Sauce evenly over the cake. Then, spread the Lemon Cream over the sauce.
9. Starting from one end, carefully roll up the cake. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes before slicing and serving.