Lemon Cream Swiss Roll

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Why You’ll Love This Recipe

  • Refreshing Flavor: The vibrant combination of lemon zest and juice creates a bright and tangy profile.
  • Perfect for Any Occasion: Whether it’s a tea party, brunch, or dessert table centerpiece, this treat will impress.
  • Quick Preparation: With a total time of only 35 minutes, it’s easy to whip up on short notice.
  • Customizable: Adjust the filling or flavor to suit your taste.
  • Light and Airy Texture: The sponge cake base is perfectly tender and pairs wonderfully with the creamy filling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup lemon juice
  • Zest of 1 lemon

For the Lemon Cream Filling:

  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar, plus extra for dusting
  • 1 teaspoon lemon extract

Directions

  1. Preheat and Prepare
    • Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
  2. Make the Cake
    • In a large mixing bowl, beat the eggs until thick and lemon-colored.
    • Gradually add granulated sugar, beating until light and fluffy. Stir in the vanilla extract.
    • Sift together the flour, baking powder, and salt. Fold the dry ingredients into the egg mixture.
    • Add lemon juice and zest, mixing gently. Pour the batter into the prepared pan and spread evenly.
  3. Bake the Cake
    • Bake for 12-15 minutes, or until the cake springs back when lightly touched.
    • Lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
  4. Roll the Cake
    • Invert the baked cake onto the sugared towel. Peel off the parchment paper.
    • Roll the cake in the towel from the short end and let it cool completely.
  5. Prepare the Lemon Cream Filling
    • Whip the heavy cream, powdered sugar, lemon extract, and additional lemon zest until stiff peaks form.
  6. Assemble the Swiss Roll
    • Carefully unroll the cooled cake and spread the lemon cream evenly over the surface.
    • Roll the cake back up (without the towel) and place it on a serving platter. Dust the top with powdered sugar.
  7. Serve
    • Slice and serve. Enjoy the refreshing lemon flavor in every bite!

Servings and Timing

  • Servings: 10 slices
  • Prep Time: 20 minutes
  • Cooking Time: 15 minutes
  • Total Time: 35 minutes

Variations

  • Berry Bliss: Add fresh berries to the lemon cream filling for a fruity twist.
  • Coconut Delight: Replace the lemon extract with coconut extract for a tropical variation.
  • Vanilla-Lemon: Mix vanilla bean paste into the filling for a subtle vanilla note.
  • Gluten-Free: Substitute all-purpose flour with gluten-free baking flour.
  • Lavender Infusion: Incorporate dried culinary lavender into the filling for an aromatic experience.

Storage/Reheating

  • Refrigeration: Store the Swiss roll in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Wrap the roll tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.
  • Reheating: Serve cold or at room temperature; no reheating needed.

FAQs

1. Can I make this recipe ahead of time?

Yes, you can prepare the Swiss roll a day in advance and store it in the refrigerator until ready to serve.

2. What can I use instead of lemon extract?

You can use extra lemon zest and juice for a natural lemon flavor.

3. Can I use a different fruit flavor?

Absolutely! Try orange, lime, or raspberry for a delicious variation.

4. Why did my cake crack when rolling?

Cracking may occur if the cake was not rolled while still warm. Be sure to roll it immediately after baking.

5. How do I achieve a perfect roll?

Use a sugared towel and roll gently but firmly to avoid tearing or cracking.

6. Can I use whipped topping instead of heavy cream?

While possible, heavy cream creates a richer, fresher filling.

7. Is a jelly roll pan necessary?

Yes, a jelly roll pan ensures the correct thickness for easy rolling.

8. Can I add food coloring to the filling?

Yes, adding a drop of yellow food coloring can enhance the visual appeal.

9. How long does the cake need to cool before unrolling?

Let the rolled cake cool completely, about 1 hour, before adding the filling.

10. Can I skip the powdered sugar dusting?

Yes, but the powdered sugar prevents sticking and adds a touch of sweetness.

Conclusion

The Lemon Cream Swiss Roll is a refreshing and elegant dessert that’s sure to delight lemon lovers. With its light sponge cake and creamy filling, it’s a perfect centerpiece for spring gatherings or any occasion. Try it today and savor the burst of citrusy goodness!

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Lemon Cream Swiss Roll

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  • Author: Isabella
  • Total Time: 35 minutes
  • Yield: 10 slices
  • Diet: Vegetarian
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Description

This Lemon Cream Swiss Roll recipe is a light, zesty dessert perfect for spring gatherings or an indulgent afternoon treat. With a fluffy sponge cake rolled around a luscious lemon cream filling, this easy-to-make dessert bursts with refreshing citrus flavor.

 

Ingredients

For the Cake:

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup lemon juice
  • Zest of 1 lemon

For the Lemon Cream Filling:

  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar (plus extra for dusting)
  • 1 teaspoon lemon extract

Instructions

Instructions

  1. Preheat and Prepare:
    • Preheat oven to 350°F (175°C).
    • Line a jelly roll pan with parchment paper and grease lightly.
  2. Make the Cake:
    • In a large bowl, beat eggs until thick and lemon-colored. Gradually add sugar, beating until light and fluffy.
    • Stir in vanilla extract.
    • Sift together flour, baking powder, and salt. Fold into the egg mixture.
    • Mix in lemon juice and zest gently. Spread batter evenly in the prepared pan.
  3. Bake the Cake:
    • Bake for 12-15 minutes or until the cake springs back when touched.
    • Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and remove the parchment paper.
  4. Roll the Cake:
    • Roll the cake gently in the towel from the short end and let it cool completely.
  5. Prepare the Lemon Cream Filling:
    • Whip heavy cream, powdered sugar, lemon extract, and lemon zest until stiff peaks form.
  6. Assemble the Swiss Roll:
    • Unroll the cooled cake and spread lemon cream evenly.
    • Re-roll the cake (without the towel) and place on a serving platter. Dust with powdered sugar.
  7. Serve:
    • Slice and serve. Enjoy the burst of lemony goodness!

Notes

  • Roll the cake while warm to prevent cracking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a vibrant look, add a touch of yellow food coloring to the filling.
  • Roll the cake while warm to prevent cracking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a vibrant look, add a touch of yellow food coloring to the filling.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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