Lemon Cream Swiss Roll

If you’re looking for a light and refreshing dessert that showcases the bright flavor of lemon, this Lemon Cream Swiss Roll is just what you need! This elegant dessert features a soft sponge cake rolled up with a luscious lemon cream filling, creating a beautiful and delicious treat that’s perfect for any occasion.

What makes this Swiss roll so special is its tender cake paired with a creamy, tangy filling that bursts with citrus flavor. This Lemon Cream Swiss Roll is ideal for summer gatherings, tea parties, or simply as a sweet treat to enjoy with your afternoon tea!

Resume of the Recipe

This Lemon Cream Swiss Roll features a fluffy lemon sponge cake filled with a smooth and tangy lemon cream. Ready in about 40 minutes (plus chilling time), this roll cake is a delightful dessert that will impress anyone!

With straightforward ingredients and easy preparation, you can whip up this scrumptious Swiss roll in no time. Let’s dive into this delightful recipe!

Exciting Story:

The first time I made Lemon Cream Swiss Roll, it was for a sunny picnic with friends, and I wanted to create something that captured the essence of summer. As I whipped the egg whites and folded in the lemon zest, the vibrant aroma filled my kitchen, making it hard to resist the temptation to taste the batter.

Once the roll was baked, filled, and dusted with powdered sugar, the first slice revealed its beautiful spiral. The first bite was pure joy—the light, fluffy cake combined with the creamy lemon filling was simply refreshing! This Lemon Cream Swiss Roll has since become a favorite in our home, perfect for sharing on warm days.

Why This Lemon Cream Swiss Roll?

• Light and Refreshing: The bright lemon flavor makes this dessert perfect for warm weather.
• Beautiful Presentation: The swirled design of the roll makes it visually stunning for any gathering.
• Easy to Make: With minimal prep time and simple ingredients, this recipe is perfect for bakers of all levels!

How to Make Lemon Cream Swiss Roll

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Prepare the Sponge Cake Batter: In a mixing bowl, beat the egg yolks and granulated sugar together until pale and fluffy. Stir in the lemon zest and juice.
3. Mix Dry Ingredients: In another bowl, whisk together the flour, cornstarch, baking powder, and salt.
4. Combine Mixtures: Gradually fold the dry ingredients into the egg yolk mixture until just combined.
5. Whip Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until no white streaks remain.
6. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
7. Cool and Roll the Cake: Remove the cake from the oven and let it cool in the pan for 5 minutes. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel, starting from the short end. Allow it to cool completely in this rolled shape.
8. Make the Lemon Cream Filling: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Gently fold in the lemon curd until well combined.
9. Assemble the Swiss Roll: Once the cake is completely cool, carefully unroll it. Spread the lemon cream filling evenly over the surface, leaving a small border around the edges. Roll the cake back up tightly without the towel.
10. Chill and Serve: Wrap the Swiss roll in plastic wrap and refrigerate for at least 1 hour before serving. Dust with powdered sugar and slice into rounds to serve.

Tips

• Use Fresh Ingredients: Fresh lemons will enhance the flavor of both the cake and filling.
• Chill the Cream: Make sure the heavy cream is very cold for best whipping results.

Substitutions and Variations

• Different Flavors: Substitute lemon curd with lime or orange curd for a different citrus flavor.
• Add Fruit: Fold in some fresh berries into the cream filling for added flavor and texture.

Make a Healthier Version

• Use Greek yogurt mixed with a bit of honey instead of whipped cream for a lighter filling.

Closing

And there you have it! This Lemon Cream Swiss Roll is a deliciously light treat that will impress anyone who tries it. Don’t forget to let us know how your Swiss roll turns out, and consider checking out some of our other recipes for more delightful desserts!

 

Frequently Asked Questions

1. How long can I store leftovers?
   This Swiss roll can be stored in an airtight container in the refrigerator for up to 3 days.
2. Can I freeze the Swiss roll?
   Yes, you can freeze the Swiss roll (without the powdered sugar) for up to 2 months. Thaw in the refrigerator before serving.
3. What can I use instead of lemon curd?
   You can use a store-bought lemon filling or make your own lemon pudding as a substitute.
4. Can I make this ahead of time?
   Absolutely! This Swiss roll can be made a day in advance and stored in the refrigerator.
5. How do I know when the cake is done?
   The cake should be lightly golden and spring back when touched; a toothpick inserted should come out clean.
6. Can I add other flavors?
   Yes! A splash of almond extract can add a nice touch to the cream filling.
7. What if I want to make it spicier?
   Adding a pinch of ginger can give it a warm spice!
8. What sides pair well with this roll?
   Serve with fresh berries or a scoop of sorbet for a delightful pairing!
9. How can I make this more festive?
   Consider garnishing with edible flowers or citrus zest for a beautiful presentation!
10. What’s the best way to reheat leftovers?
    This Swiss roll is best enjoyed cold; it’s not recommended to reheat it.
11. Can I use flavored extracts?
    Yes! You can use different flavored extracts to enhance the flavor of the filling.
12. How can I enhance the flavors?
    Consider adding a drizzle of white chocolate or a sprinkle of lemon zest on top for an extra treat.

Lemon Cream Swiss Roll

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Sponge Cake:

• 4 large 4 eggs, separated

• 1/2 cup 1/2 granulated sugar

• 1/4 cup 1/4 all-purpose flour

• 1/4 cup 1/4 cornstarch

• 1/2 teaspoon 1/2 baking powder

• 1/4 teaspoon 1/4 salt

• Zest of 1 lemon

• 1 teaspoon 1 lemon juice

• For the Lemon Cream Filling:

• 1 cup 1 heavy cream

• 1/2 cup 1/2 powdered sugar

• 1 teaspoon 1 vanilla extract

• 1/4 cup 1/4 lemon curd (store-bought or homemade)

Directions

• Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
• Prepare the Sponge Cake Batter: In a mixing bowl, beat the egg yolks and granulated sugar together until pale and fluffy. Stir in the lemon zest and juice.
• Mix Dry Ingredients: In another bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Combine Mixtures: Gradually fold the dry ingredients into the egg yolk mixture until just combined.
• Whip Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until no white streaks remain.
• Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
• Cool and Roll the Cake: Remove the cake from the oven and let it cool in the pan for 5 minutes. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel, starting from the short end. Allow it to cool completely in this rolled shape.
• Make the Lemon Cream Filling: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Gently fold in the lemon curd until well combined.
• Assemble the Swiss Roll: Once the cake is completely cool, carefully unroll it. Spread the lemon cream filling evenly over the surface, leaving a small border around the edges. Roll the cake back up tightly without the towel.
• Chill and Serve: Wrap the Swiss roll in plastic wrap and refrigerate for at least 1 hour before serving. Dust with powdered sugar and slice into rounds to serve.

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