Step-by-step instructions
Ready to roll? Follow these simple steps to create your own Lemon Cream Swiss Roll:
- Preheat the oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper. This ensures easy removal.
- In a mixing bowl, beat the eggs and granulated sugar until pale and fluffy. Air will create a lighter cake, so don’t skimp on this step!
- Add in the vanilla extract and mix until combined.
- Sift together the flour, baking powder, and salt. Gently fold this dry mix into the egg mixture. Be careful not to deflate the batter.
- Pour in the fresh lemon juice and lemon zest, then mix until just combined. It should be a beautiful, creamy yellow.
- Spread the batter evenly into your prepared pan.
- Bake for about 12-15 minutes, or until lightly golden and springy to touch. Pay attention as it bakes, as cakes can quickly go from perfect to overdone!
- Carefully turn the cake out onto a clean kitchen towel dusted with powdered sugar. This adds a lovely sweet touch and prevents sticking.
- Roll the cake up with the towel while it’s still warm. This helps shape the cake for later. Allow it to cool completely.
- For the filling, whip the heavy cream with powdered sugar and lemon extract until stiff peaks form. This will give your roll that luscious creamy center.
- Once the cake is cooled, unroll it and spread the lemon cream filling over the top. Carefully roll it back up without the towel this time!
- Chill in the refrigerator for at least 30 minutes before slicing. Dust with extra powdered sugar right before serving for that polished touch.
Best ways to enjoy it
When it comes to serving your Lemon Cream Swiss Roll, it’s all about presentation! Slice the roll into generous pieces and plate them on a beautiful serving dish. Consider pairing with fresh berries or a drizzle of raspberry sauce to complement the lemon and add a splash of color. Whipped cream or a scoop of vanilla ice cream can also enhance the dessert experience.
Keeping leftovers fresh
If you have any leftovers (which I highly doubt!), store the Swiss Roll in an airtight container in the refrigerator for up to 3 days. The cake may become a tad denser, but the flavor remains delightful. For longer storage, consider wrapping individual slices tightly in plastic wrap and freezing them. They should keep for about a month.
Helpful cooking tips
- Room temperature eggs: Ensure your eggs are at room temperature for the fluffiest cake.
- Don’t rush the baking: Underbaking can cause the roll to crack, so be patient and ensure it’s fully done.
- Use a gentle touch when rolling: When shaping your Swiss roll, roll it loosely to have enough room for the cream filling.
Creative twists
Feeling adventurous? You can customize your Lemon Cream Swiss Roll in various ways! Consider adding some fresh fruit into the cream filling, like blueberries or strawberries, for an extra fruity kick. Alternatively, try swapping lemon for orange or lime for different citrus flavors. For a twist, fold in some shredded coconut or toasted almonds to the cream for added texture.
FAQ
How long does it take to prepare?
You can expect about 15-20 minutes of prep time, and around 15 minutes of baking time.
Can I use alternatives to heavy cream?
Yes, you can use coconut cream or a dairy-free whipped topping to make it lighter or accommodate dietary preferences.
How can I safely store leftovers?
Keep any leftover Swiss roll in an airtight container in the fridge for up to three days. For longer storage, wrap slices in plastic and freeze them for future indulgence!
