Lemon Cream Swiss Roll
This Lemon Cream Swiss Roll is a light, fluffy, and elegant dessert that’s bursting with fresh lemon flavor! Featuring a soft sponge cake rolled with a creamy, tangy lemon filling, each slice is perfectly sweet and refreshingly citrusy. This stunning dessert is perfect for afternoon tea, special occasions, or when you’re in the mood for a zesty treat!
Ingredients:
• For the Lemon Sponge Cake:
o 3/4 cup all-purpose flour
o 1/2 tsp baking powder
o 1/4 tsp salt
o 4 large eggs, room temperature
o 3/4 cup granulated sugar
o 1 tbsp vegetable oil
o 1/4 cup fresh lemon juice
o 1 tbsp lemon zest
o 1/2 tsp vanilla extract
o Powdered sugar (for dusting)
• For the Lemon Cream Filling:
o 1 cup heavy whipping cream, cold
o 1/2 cup powdered sugar
o 1/4 cup lemon curd
o 1 tsp vanilla extract
o 1 tbsp lemon zest (for extra flavor)
Directions:
1. Preheat the Oven and Prepare the Pan:
o Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper.
2. Make the Lemon Sponge Cake:
o In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
o In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5-7 minutes, or until the mixture is thick, pale, and triples in volume.
o Add the vegetable oil, fresh lemon juice, lemon zest, and vanilla extract to the egg mixture. Mix until combined.
o Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to deflate the batter.
3. Bake the Sponge Cake:
o Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.
o Bake for 10-12 minutes, or until the top is lightly golden and springs back when touched.
4. Roll the Cake:
o While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
o Once the cake is baked, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper.
o Starting from the short end, gently roll the warm cake with the towel (this helps prevent cracks). Let the rolled cake cool completely on a wire rack.
5. Make the Lemon Cream Filling:
o In a large bowl, beat the cold heavy whipping cream and powdered sugar on medium-high speed until soft peaks form.
o Add the lemon curd, vanilla extract, and lemon zest, and continue beating until stiff peaks form and the filling is light and fluffy.
6. Assemble the Swiss Roll:
o Carefully unroll the cooled sponge cake. Spread an even layer of the lemon cream filling over the surface of the cake, leaving a 1/2-inch border around the edges.
o Gently roll the cake back up (without the towel) into a tight log. Transfer the rolled cake to a serving platter.
7. Chill and Serve:
o Refrigerate the assembled lemon cream Swiss roll for at least 30 minutes to allow it to set before slicing. Dust with powdered sugar before serving for a beautiful finish. Enjoy this delightful and refreshing treat!
Prep Time: 20 mins | Cooking Time: 12 mins | Cooling & Chill Time: 45 mins | Total Time: 1 hr 20 mins | Servings: 10 slices | Calories: 220 kcal per slice
