If you love desserts that strike the perfect balance between sweet and tangy, this Lemon Swiss Roll is a must-try. Soft, fluffy sponge cake wrapped around a creamy lemon filling delivers a refreshing burst of citrus flavor in every bite.
Whether you’re hosting an afternoon tea, a festive gathering, or simply want to elevate your dessert table, this cake is as beautiful as it is delicious. Best of all, it’s surprisingly easy to make at home with just a few ingredients and a little care.
Ingredients
For the Sponge Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
For the Lemon Cream Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons lemon curd (plus more for spreading)
- 1 teaspoon lemon juice
Preparation Time
- Prep Time: 20 minutes
- Cooking Time: 10–12 minutes
- Cooling and Rolling Time: 30 minutes
- Total Time: About 1 hour
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
- Preheat oven to 375°F (190°C).
- Line a 10×15-inch jelly roll pan with parchment paper, ensuring the paper extends over the sides for easy removal.
Step 2: Make the Sponge Batter
- In a large mixing bowl, beat eggs and sugar together until pale, thick, and doubled in volume (about 4–5 minutes).
- Gently fold in lemon zest and vanilla extract.
- Sift in flour, baking powder, and salt, then fold carefully to maintain airiness.
Step 3: Bake the Sponge
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 10–12 minutes, or until the surface springs back when lightly touched.
Step 4: Roll the Cake
- While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Peel off parchment paper, then roll the cake gently (starting from the short side) with the towel inside.
- Allow it to cool completely while rolled—this helps it hold its shape.
Step 5: Prepare the Lemon Cream Filling
- In a chilled bowl, whip cream until soft peaks form.
- Add powdered sugar, lemon curd, and lemon juice. Beat until smooth and fluffy.
Step 6: Assemble the Swiss Roll
- Carefully unroll the cooled cake.
- Spread a thin layer of lemon curd, followed by the whipped lemon filling.
- Roll it back up gently, keeping the seam side down.
- Chill for 30 minutes before serving.
Serving Suggestions
- Dust with powdered sugar or drizzle with lemon glaze before serving.
- Garnish with fresh raspberries or mint leaves for a vibrant finish.
- Pair with a cup of Earl Grey tea or espresso for an elegant dessert pairing.
- Slice and serve chilled for the best texture and flavor.
Nutritional Highlights
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 210 |
| Protein | 4 grams |
| Total Fat | 9 grams |
| Saturated Fat | 5 grams |
| Carbohydrates | 28 grams |
| Sugars | 18 grams |
| Fiber | 1 gram |
| Sodium | 95 milligrams |
Nutritional Notes:
- Lemon zest and juice provide vitamin C and a refreshing tang.
- Whipped cream adds richness and a smooth texture.
- Can be made lighter by substituting part of the cream with Greek yogurt.
- Using almond flour offers a gluten-free variation.
Tips for Success
- Do not overbake the sponge; even a few extra minutes can make it dry and difficult to roll.
- Always roll the cake while warm to avoid cracking.
- Chill the lemon filling before spreading—it helps keep the roll neat and firm.
- For an extra citrus punch, mix a bit of lemon extract into the filling.
This Lemon Swiss Roll is a dessert that looks stunning, tastes divine, and brings sunshine to any table. Its soft sponge and tangy lemon filling make it a perfect balance of texture and flavor.
Whether for holidays, parties, or an indulgent afternoon treat, this cake proves that a little zest can go a long way in brightening your day.