Description
If you’re a fan light soft, fluffy, and citrusy desserts This Lemon Cream Swiss Roll recipe is sure to become your new go-to recipe! This recipe’s mix with fluffy sponge cake with lemon’s zesty flavor and a creamy filling creates a delicious dessert for any event. If you’re serving it for an event or enjoying a delicious homemade dessert, this Swiss roll filled with lemon cream will delight everyone. Let’s get baking!
Ingredients
To make this delicious lemon cream Swiss roll, you‘ll require:
The sponge cake is:
- 3/4 cup of all-purpose flour
- 1/2 cup of sugar granulated
- 4 large eggs
- Zit and Juice from 1 lemon
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 teaspoon salt
for the filling of lemons
- 1 Cup heavy cream
- 1 cup of powdered sugar
- 1 teaspoon lemon juice
Optional Additions:
- 1 tablespoon lemon curd for an additional taste of lemon.
- 1 teaspoon lemon extract to increase the citrus scent
- Sugar powdered (for dusting) for a gorgeous final finish
After all the ingredients are in place and everything is in order, let’s begin baking! cooking process!
Instructions
Follow these steps to make your individual fluffy and refreshing Lemon Swiss Roll at your home:
Pre-heat your oven to 350 degrees F (175 degrees C). Line the inside of a 10×15-inch jelly roll tray using parchment to avoid sticking.
A mixing bowl mixes in the eggs and sugar granulated to a consistency that becomes soft, pale, and has tripled in size. This makes an airy and light sponge.
Mix gently into lemon zest as well as lemon juice along with vanilla extract. Separately, in a bowl mix the flour baking powder and baking soda along with salt. As you work, mix the dry ingredients into the egg mixture, making sure that the batter does not deflate.
Place the cake batter in the pan and spread it out evenly. Cook at least about 10 – 12 minutes, or till the cake has set and bounces back when lightly touched.
After baking, flip the cake over onto a clean kitchen towel that has been sprayed with powdered sugar. Take off the parchment paper, and then gently wrap it (with the towel) away from the shorter end. It should cool completely.
In a bowl large enough, mix with the thick cream with powdered sugar along with citrus juice until a soft peak forms. If you like, mix in the lemon curd to add flavor.
Remove the sponge cake and place your lemon cream mixture evenly across the surface. Then gently roll it back with the towel.
The Swiss roll in plastic, then refrigerate for at minimum 30-minutes in advance of serving. Sprinkle with sprinkles of powdered sugar and cut into gorgeous spiraled slices. Enjoy!
Notes
- Use eggs that are room-temperature to create a more fluffy sponge.
- Roll the cake when it is still warm to stop cracking.
- Don’t mix the batter too much, or the sponge will become dense.
- The cake should be chilled prior to cutting for sharper, cleaner cuts.