Step-by-step instructions
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
- In a large mixing bowl, beat the eggs until they turn thick and lemon-colored. Gradually add the granulated sugar while continuing to beat until the mixture is light and fluffy. Stir in the vanilla extract for that extra depth of flavor.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold these dry ingredients into the egg mixture until just combined. Pour the batter into the prepared pan, ensuring it’s spread evenly.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched. Prepare a clean kitchen towel by dusting it with powdered sugar.
- Once the cake is done baking, immediately invert it onto the prepared sugared towel. Carefully remove the parchment paper, then roll the cake up in the towel, starting from the shorter end. Allow it to cool completely in this position.
- Meanwhile, whip the heavy cream, powdered sugar, lemon juice, lemon zest, and lemon extract in a separate bowl until stiff peaks form.
- After the cake has cooled, gently unroll it and spread the fluffy lemon cream filling evenly over the surface. Roll the cake back up, this time without the towel, and place it on a beautiful serving platter. Dust the top with additional powdered sugar to finish it off.
- Slice and serve your delightful Lemon Cream Swiss Roll, savoring the refresher lemon flavor in every bite!
Best ways to enjoy it
To elevate the presentation of your Lemon Cream Swiss Roll, serve it on a bright platter with fresh berries scattered around. A sprig of mint on top adds a pop of color and a hint of freshness. Pair it with a light tea or a scoop of vanilla ice cream for a truly indulgent treat!
How to store
To keep your Lemon Cream Swiss Roll fresh, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to three days. If you have leftovers, you can freeze individual slices in airtight containers for up to a month. Just remember to thaw in the fridge before serving!
Helpful cooking tips
- Ensure your eggs are at room temperature before whipping; this will help them incorporate more air, making your cake even fluffier.
- When spreading the lemon cream, be generous but leave a small border around the edges to prevent spilling when you roll it up.
- If you’re short on time, you can prepare the cake and filling a day ahead—just assemble it on the day you plan to serve for maximum freshness.
Creative twists
Feeling adventurous? Try adding a different flavor extract, such as almond or coconut, to the cream filling for a unique twist. You could also swap out the lemon for lime or orange to create citrus variations. For a festive flair, sprinkle crushed pistachios or toasted coconut flakes on top before serving!
Common questions
Q: Can I use cake flour instead of all-purpose flour?
A: Absolutely! Cake flour will give your Swiss roll an even lighter texture if you prefer that.
Q: Is it safe to leave the Swiss Roll out for a few hours?
A: While it’s best enjoyed fresh, you can leave it covered at room temperature for a few hours. Just avoid prolonged exposure to heat or humidity.
Q: How long does it take to prepare this dessert?
A: From start to finish, expect around 60-75 minutes, including baking and cooling time. However, much of that time involves waiting!
Enjoy the vibrant lemony taste of this charming Swiss Roll innovation and share it with your loved ones!
