Lemon Cream Swiss Roll

Description

Lemon Cream Swiss Roll

Indulge in the light and refreshing flavors of this Lemon Cream Swiss Roll, perfect for spring gatherings or a delightful afternoon treat! With a fluffy cake rolled around a zesty lemon cream filling, this dessert is sure to impress.

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

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 the granulated sugar, beating until the mixture is light and fluffy.
Stir in the vanilla extract.
Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared pan and spread it evenly.
3. Bake the Cake:

Bake for 12-15 minutes, or until the cake springs back when lightly touched.
While the cake is baking, lay out a clean kitchen towel and dust it with powdered sugar.
4. Roll the Cake:

Once the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper.
Roll the cake up in the towel, starting from the short end. Allow it to cool completely.
5. Prepare the Lemon Cream Filling:

In a separate bowl, whip the heavy cream, powdered sugar, lemon juice, lemon zest, and lemon extract until stiff peaks form.
6. Assemble the Swiss Roll:

Once the cake is cooled, unroll it 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 additional powdered sugar.
7. Serve:

Slice and serve, enjoying the refreshing lemon flavor with every bite!
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Calories: 280 kcal per slice
Servings: 10 slices

Enjoy this delicious Lemon Cream Swiss Roll as a refreshing dessert that captures the essence of spring!

#lovealletherecipes

Step-by-Step Guide

Follow these detailed instructions for a perfect roll every time. The key is working quickly while the cake is warm.

1. Preheat & Prep: Ensure your oven is fully preheated to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment, letting the paper overhang slightly for easy removal. Grease the paper and pan sides.
2. Make the Batter: Beat the eggs on high speed for 5 full minutes until very thick and pale yellow. Gradually add sugar, then vanilla. Sift dry ingredients together. Gently fold them into the egg mixture in three additions to preserve air.
3. Bake & Prep to Roll: Spread batter evenly into the pan. Bake 12-15 minutes until the top is just golden and springs back. While it bakes, lay a clean, lint-free towel flat and dust it generously with powdered sugar.
4. The Critical First Roll: As soon as the cake comes out, invert it onto the sugared towel. Peel off the parchment. Immediately, while hot, roll the cake up from a short end, rolling the towel inside it. This sets the “muscle memory” for the final roll. Let it cool completely rolled up.
5. Fill & Final Roll: Unroll the cooled cake gently. Spread the lemon cream filling evenly, leaving a ½-inch border on all sides. Using the towel to guide you, re-roll the cake tightly around the filling. Transfer to a platter, seam-side down.

Serving Suggestions

For an elegant presentation, dust the finished roll with powdered sugar just before serving. Pair slices with fresh berries like raspberries or blueberries, which complement the lemon flavor. A dollop of lightly sweetened whipped cream or a drizzle of raspberry coulis on the plate adds a beautiful touch. This dessert pairs wonderfully with a cup of Earl Grey tea or a glass of sparkling Prosecco.

How-to Summary

This Lemon Cream Swiss Roll involves making a light sponge cake, baking it in a jelly roll pan, and rolling it warm in a towel to set its shape. After cooling, it’s unrolled, filled with a zesty lemon cream, and re-rolled. The result is a stunning, refreshing dessert perfect for any occasion.

Frequently Asked Questions

Q: Why did my cake crack when I rolled it?
A: Cracking usually means the cake was overbaked (drying it out) or cooled completely before the initial “setting” roll. Always roll it in the towel while it’s still warm and pliable.

Q: Can I make this ahead of time?
A: Yes! You can bake the cake and roll it in the towel a day ahead. Wrap the cooled, rolled cake (still in the towel) tightly in plastic wrap and refrigerate. Fill and finish the roll the next day.

Q: My filling is runny. How do I fix it?
A: Ensure your heavy cream is very cold and your bowl/chill it beforehand. Whip the cream to stiff peaks before adding the other filling ingredients. If your kitchen is warm, chill the filled roll for an hour before slicing.

Q: Can I use bottled lemon juice?
A: Fresh lemon juice and zest are highly recommended for the brightest flavor. Bottled juice lacks freshness and zest, which provides essential citrus oils.

Q: How do I store leftovers?
A> Cover the roll loosely with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. The cake may soften over time but will still be delicious.

Common Mistakes to Avoid

• Overmixing the batter: Fold in dry ingredients just until no streaks remain. Overmixing deflates the eggs, resulting in a dense cake.
• Letting the cake cool before the first roll: This is the most common error. The warm cake is flexible; cooling makes it brittle.
• Using a warm filling: The lemon cream must be cold and stiff. A warm filling will melt and soak into the cake, making it soggy and difficult to roll.
• Overfilling: Spread a thin, even layer of cream. Too much filling will ooze out when rolling and can cause the cake to split.
• Slicing immediately: For clean slices, chill the assembled roll for at least 30 minutes. Use a sharp, thin-bladed knife, wiping it clean between cuts.

Conclusion

Mastering this Lemon Cream Swiss Roll is a rewarding baking achievement. By following the step-by-step guide and avoiding common pitfalls, you’ll create a visually stunning and deliciously refreshing dessert. The contrast of the light sponge with the zesty lemon cream is a timeless combination sure to delight your guests. With practice, the rolling technique becomes second nature, opening the door to countless flavor variations. Enjoy the process and the impressive results!