Lemon Cream Swiss Roll

Lemon Cream Swiss Roll is a delightful dessert that brings a burst of freshness to your table. It’s light, fluffy, and perfect for any occasion. If you love the taste of lemon, this recipe is a must-try!

Why Make This Recipe

This Lemon Cream Swiss Roll is not only delicious but also super fun to make. It’s perfect for impressing your friends and family at gatherings or just enjoying as a sweet treat at home. Plus, it’s easy enough to whip up even on a busy day!

How to Make Lemon Cream Swiss Roll

Making a Lemon Cream Swiss Roll is simple and rewarding. Here’s how to do it:

Ingredients:

For the sponge cake:

  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

For the lemon cream filling:

  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract

Optional garnish:

  • Powdered sugar for dusting
  • Lemon slices for decoration

Directions:

  1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper, leaving some overhang for easy removal.

  2. In a large mixing bowl, beat the eggs and sugar together until thick and pale, which should take about 5-7 minutes. Don’t forget to add in the lemon zest and vanilla extract for that lovely flavor.

  3. In a separate bowl, mix the flour, cornstarch, baking powder, and salt. Gently fold this mixture into your egg mixture until just combined.

  4. Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes. The cake is ready when it springs back lightly when touched.

  5. Once baked, turn the cake out onto a clean kitchen towel that has been dusted with powdered sugar. Carefully peel away the parchment and roll the cake up tightly in the towel. Let it cool completely like this.

  6. While the cake cools, make the lemon cream filling. Whip the heavy cream in a mixing bowl until it starts to thicken. Add the powdered sugar, lemon juice, lemon zest, and vanilla extract, continuing to whip until you get soft peaks.

  7. When your sponge cake is cooled, gently unroll it and spread the lemon cream filling evenly over the top. Then, roll the cake back up (without the towel) and place it seam-side down on a serving plate.

  8. Chill your delicious roll in the refrigerator for at least an hour before serving. Dust with powdered sugar and add lemon slices if you want to make it extra pretty!

How to Serve Lemon Cream Swiss Roll

Slice the Swiss roll into individual pieces for a beautiful presentation. It looks great on any dessert table and tastes even better when shared with loved ones!

How to Store Lemon Cream Swiss Roll

Keep any leftovers in an airtight container in the fridge. It will stay fresh for about 2-3 days. If you need to, you can freeze it for a month. Just remember to wrap it well!

Tips to Make Lemon Cream Swiss Roll

  • Make sure your eggs are at room temperature before mixing. This helps to create a fluffier sponge.
  • Don’t skip the chilling step; it helps the cream set and makes it easier to cut.
  • Try squeezing a bit more lemon juice for extra tang if you love that lemony flavor!

Variation

You can swap out the lemon for other citrus fruits like orange or lime for a fun twist on this recipe. The method stays the same, but the flavor changes!

FAQs

1. Can I make this Swiss roll ahead of time?
Yes! You can make it a day in advance and store it in the fridge until you’re ready to serve.

2. What if I don’t have a jelly roll pan?
You can use any shallow baking dish, but just check the cake’s thickness and adjust the baking time as needed.

3. Can I use whipped topping instead of heavy cream?
Absolutely! Just make sure to follow the package directions for best results when preparing the filling.

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