Lemon Cream Swiss Roll

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Prepare a jelly roll pan by lining it with parchment paper and lightly greasing it.
In a large mixing bowl, beat the eggs until they are thick and lemon-colored. Gradually add in the granulated sugar while continuing to beat until the mixture is light and fluffy. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Pour the batter into your prepared pan and spread it evenly.
Bake for 12-15 minutes or until the cake springs back when lightly touched. While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar.
When the cake is finished, immediately invert it onto the sugared towel. Carefully peel away the parchment paper, then roll the cake up in the towel from the short end. Allow it to cool completely.
In another bowl, whip together the heavy cream, powdered sugar, lemon juice, lemon zest, and lemon extract until stiff peaks form.
Once the cake is cool, gently unroll it and spread the lemon cream evenly on the surface. Roll the cake back up (without the towel) and place it on a serving platter. Dust the top with additional powdered sugar.
Slice and serve to enjoy the refreshing lemon flavor with every bite!

Best Ways to Enjoy It

Plating your Lemon Cream Swiss Roll can enhance its visual appeal. Consider slicing the roll and arranging the pieces on a beautiful dessert platter. You can garnish with additional lemon zest or a few fresh berries to add a pop of color. A dollop of extra whipped cream on the side never hurts either. For a fancy touch, serve each slice with a sprig of mint or a drizzle of lemon glaze.

Keeping Leftovers Fresh

To store your Lemon Cream Swiss Roll, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for about 2-3 days. If you want to save it for longer, you can freeze slices. Just make sure they’re well-wrapped to prevent freezer burn. Always allow the roll to thaw in the refrigerator before serving.

Helpful Cooking Tips

Make sure your eggs are at room temperature for better volume when beaten.
When rolling your cake, do it gently. A slow roll helps maintain the structure.
To enhance the lemon flavor, use freshly squeezed lemon juice and zest.
If you’re new to the rolling technique, practice with a less precious cake first to gain confidence.

Creative Twists

Feel free to experiment with different flavors or fillings! You could try adding a fruit compote between the cake and cream, or even experiment with different citrus fruits like orange or lime. For a chocolate lover’s twist, add cocoa powder to the sponge cake batter, and fill it with lemon cream for a delicious contrast.

FAQs

How long does it take to make the Lemon Cream Swiss Roll?

The prep and bake time for the Lemon Cream Swiss Roll is roughly 30-40 minutes. Adding time to let the cake cool is essential for perfect rolling.

Can I make this recipe gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend that you love, and it should work just fine.

Are there any tips for storage?

Yes! Wrap your leftover rolls tightly in plastic wrap and store in the refrigerator for 2-3 days. For longer storage, freeze individually wrapped slices. Always allow to thaw in the refrigerator for the best texture.