Description
Lemon Swiss Roll Recipe
Ingredients:
Sponge Cake:
4 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
Lemon Filling:
1 cup heavy cream, whipped
1/2 cup lemon curd
2 tbsp powdered sugar
Decoration:
Powdered sugar for dusting
Lemon zest
Fresh mint leaves
Steps:
1. Prepare the sponge cake:
Preheat oven to 180°C (350°F). Line a jelly roll pan with parchment paper.
Beat eggs and sugar until pale and fluffy.
Gently fold in sifted flour and baking powder, then add vanilla extract.
Pour the batter into the pan and spread evenly. Bake for 10-12 minutes.
2. Roll the cake:
Once baked, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar.
Roll the cake gently with the towel and let it cool completely.
3. Prepare the filling:
Fold lemon curd and powdered sugar into the whipped cream.
4. Assemble the roll:
Unroll the cooled cake and spread the lemon filling evenly. Roll it back tightly.
5. Decorate:
Dust with powdered sugar, garnish with lemon zest and mint leaves.
Step-by-Step Guide
1. Prepare the Pan: Precisely line a 10×15-inch jelly roll pan with parchment paper, ensuring it overhangs the edges slightly for easy removal. Grease the paper lightly.
2. Whip Eggs & Sugar: Using a stand or hand mixer, beat the eggs and granulated sugar on high speed for 5-7 minutes until the mixture is very pale, thick, and holds a ribbon trail for a few seconds when the beaters are lifted.
3. Incorporate Dry Ingredients: Sift the flour and baking powder together. Gently fold into the egg mixture in three additions using a spatula, being careful not to deflate the air. Fold in the vanilla.
4. Bake & Roll Warm: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes until the top springs back when lightly touched. Immediately invert the warm cake onto a towel dusted with powdered sugar. Peel off the parchment paper. Starting from a short end, use the towel to roll the cake into a log. Let it cool completely in this rolled shape to set its memory.
5. Make Filling & Assemble: Whip the heavy cream to stiff peaks. Gently fold in the lemon curd and powdered sugar. Unroll the cooled cake, spread the filling evenly, leaving a small border. Re-roll tightly using the towel as a guide. Transfer to a serving plate, seam-side down.
Serving Suggestions
Serve chilled for a firmer slice. Pair with fresh berries like raspberries or blueberries to complement the lemon. For an elegant dessert, drizzle a small amount of extra lemon curd on the plate before placing the slice. A dollop of lightly sweetened mascarpone cheese also makes a delightful accompaniment.
How-to Summary
Make a light sponge by whipping eggs and sugar to ribbon stage, folding in dry ingredients, and baking quickly. Roll the warm cake in a towel to train its shape. Once cool, unroll, spread with a simple lemon-cream filling, and re-roll. Decorate with powdered sugar, zest, and mint for a fresh, impressive dessert.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the roll, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Dust with powdered sugar and garnish just before serving.
My cake cracked when rolling. What went wrong? The cake was likely overbaked or cooled too long before the initial roll. It’s crucial to roll it while still warm and pliable, and not to over-mix the batter.
Can I use store-bought lemon curd? Absolutely. A good-quality store-bought lemon curd works perfectly fine and saves time.
How do I store leftovers? Keep the Swiss roll covered in the refrigerator for up to 3 days. The sponge may soften slightly but will still be delicious.
Can I freeze a Swiss roll? It’s not recommended with the cream filling, as it can become watery when thawed. For freezing, consider a buttercream-based filling instead.
Common Mistakes to Avoid
- Overbeating or Underbeating Eggs: Whip until truly ribbon-like for proper structure.
- Overmixing after adding flour: This deflates the batter, leading to a dense cake.
- Letting the cake cool before the first roll: This is the most common cause of cracking. Roll it immediately.
- Using warm filling: Ensure your whipped cream and lemon curd are cold, or the filling will melt and make the roll soggy.
- Spreading filling to the edges: Leave a half-inch border to prevent squeezing out when rolling.
Conclusion
This Lemon Swiss Roll is a stunning yet achievable dessert that balances a light, airy sponge with a vibrant, creamy lemon filling. By following the key steps—especially rolling the cake warm—you can avoid common pitfalls and create a show-stopping treat perfect for any occasion. Its refreshing flavor and elegant presentation are sure to impress.