Its Natasha of NatashasKitchen.com.

We're making a moist and melt-in-your-mouth,

soft blackberry lemon cake roll.

You'll be surprised how easy this is.

Lets get started on the fluffy four ingredient sponge cake.

Add five room temperature eggs

to the bowl of your stand mixer,

and beat on high speed one minute or until foamy.

In a steady stream, add 3/4 cup of sugar,

and continue beating on high speed

for another seven minutes.

The batter will be thick and fluffy.

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In a small bowl, whisk together 3/4 cup of flour,

and half a teaspoon of baking powder.

Then sift it into your egg mixture 1/3 at a time,

folding between each addition.

Fold scraping from the bottom of the bowl

to make sure there are no hidden pockets of flour,

and when you no longer see streaks of flour, stop mixing.

Right away transfer your batter to an 18 by 13

rimmed baking sheet lined with parchment paper.

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Spread it out evenly with a spatula,

then bake at 350 degrees Fahrenheit for 13 to 15 minutes.

My oven always takes 15 minutes to get that

beautiful, light golden brown top.

Run a thin spatula or knife around the edges

of the pan to loosen the cake.

While the cake is hot and just out of the oven,

quickly transfer it to a clean tea towel,

and peel off the parchment backing.

Roll the cake into the tea towel,

then set it aside and let it cool to room temperature.

The frosting is even easier.

In a large mixing bowl, combine eight ounces

of softened cream cheese, eight tablespoons of

softened unsalted butter, and one cup of powdered sugar.

Start beating on low speed so you don't

end up in a cloud of powdered sugar.

Then, once the sugar is incorporated,

increase the speed to high and beat

until its whipped and fluffy.

It takes just two to three minutes.

Set aside six of your prettiest blackberries,

and coarsely chop the rest.

Transfer the chopped berries into your frosting,

and beat on low speed just until incorporated.

For the simple lemon syrup, combine 1/4 cup

of warm water with one tablespoon of sugar.

Then add three to four tablespoons of fresh lemon juice.

Stir it together to dissolve the sugar, and set it aside.

Now that our cake is at room temperature,

I'm gonna carefully unroll it and loosen it from the towel.

Brush the lemon syrup evenly over the top.

Next, spread the cream over the surface of the cake.

I've found that it's much easier to frost the cake

if you place it in dollops over the surface,

and spread it out with a spatula.

Now going in the same direction as before,

tightly roll your cake into a log.

Trim the edges if you like, to make it prettier for serving,

and so you can enjoy a sample of course.

Then transfer the cake to a serving platter,

and dust the top generously with powdered sugar.

We have a classic Swiss roll,

and you can leave it this way because it's

beautiful as is, but lets take it up a notch.

This topping is so easy and will make

your cake a show stopper.

Beat together 3/4 cup of cold heavy whipping cream

with one tablespoon of powdered sugar,

on high for two minutes until whipped and spreadable.

Transfer that to a piping bag fitted with an open star tip,

and pipe six big, beautiful flowers over the top.

Garnish with your reserved blackberries

and some lemon wedges and that's all there is to it.

Oh, yeah.

Something about the combination of blackberry

and lemon, just totally makes my mouth water.

Good thing it's time for the taste test (giggles)

Here we go.

Oo, and its so soft.

Yum.

Ah, look at that.

Its a big piece, I know.

Don't worry, I got this.

I love that this is staring back at me.

Delicious.

It literally melts in your mouth.

This is so fluffy.

Perfectly moist with that lemony syrup,

and the blackberries in the cream

just give it this burst of flavor.

This is delicious.

You guys are gonna love this recipe.

If you enjoyed this video, give me a great, big

thumbs up below.

Make sure to subscribe to our Youtube channel,

and thanks for joining me in my kitchen.

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If you're looking for really easy--

no.

If you want really easy cakes--

no.

If you're--

'kay, before you go, if you want really easy cakes--

No, that's terrible.

If you want some great cake recipes, they're over there.

Okay?

Bye.

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