Easy Lemon Cream Swiss Roll Recipe: A Sunny Springtime Treat

Lemon cream swiss roll tantalizes taste buds with its delicate, cloud-like texture and bright citrusy essence.

Soft sponge layers whisper promises of refreshing indulgence, spiraling around silky smooth filling.

Culinary artistry redefines simple ingredients into an elegant dessert that dances between sweet and tangy.

Delicate rolling technique requires gentle hands and precise movements, creating a visually stunning treat.

Each slice reveals a perfect swirl of zesty cream nestled within tender cake.

Sophisticated yet approachable, this dessert brings Mediterranean sunshine to your dining experience.

Prepare to elevate your baking skills and impress friends with a dessert that looks professionally crafted.

How to Make Lemon Cream Swiss Roll Look Stunning

Step 1: Prepare the Baking Setup

Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the surface to prevent sticking.

Step 2: Whip the Base Mixture

In a large mixing bowl, use an electric mixer to beat eggs and granulated sugar on high speed for 5 minutes. The mixture should become thick and pale. Gently blend in vanilla extract until smooth.

Step 3: Combine Dry Ingredients

• Flour
• Baking powder
• Salt

Delicately fold these dry ingredients into the egg mixture, ensuring minimal deflation of the batter.

Step 4: Bake the Cake Base

Spread the batter evenly in the prepared pan. Bake for 12-15 minutes until the surface turns light golden and springs back when touched.

Step 5: Initial Cake Rolling

Allow the cake to cool for 5 minutes. While still warm, carefully roll the cake with the parchment paper from one short end. Let it cool completely in this rolled position.

Step 6: Create Lemon Cream Filling

• Heavy cream
• Powdered sugar
• Vanilla extract

Until soft peaks form. Gently fold in lemon juice and zest to complete the filling.

Step 7: Final Assembly

Carefully unroll the cooled cake. Spread the lemon cream filling evenly across the surface. Roll the cake back up without the parchment paper. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

Step 8: Serve and Garnish

Before serving, dust the roll with powdered sugar. Sprinkle additional lemon zest on top for an extra burst of flavor and elegant presentation.

Lemon Swiss Roll Tips for a Light, Creamy Texture

• Whip Eggs to Perfection: Beat eggs and sugar thoroughly until the mixture becomes thick, pale, and forms ribbons when lifted, which creates a light and airy cake texture.
• Fold Gently: Use a spatula to fold dry ingredients into the egg mixture with a gentle, cutting motion to maintain the batter's volume and prevent deflating the delicate mix.
• Roll While Warm: Roll the cake in parchment paper immediately after baking while it's still warm to prevent cracking and help it maintain a flexible shape.
• Chill for Clean Slices: Refrigerate the rolled cake for at least an hour to help the filling set and make cutting clean, precise slices easier.
• Zest Boost: Use fresh lemon zest for maximum flavor intensity and sprinkle extra on top for a bright, aromatic finish that enhances the entire dessert.

Storage Advice for Lemon Cream Swiss Roll

• Refrigeration: Store the lemon cream Swiss roll in an airtight container in the refrigerator for up to 3 days. Wrap the roll tightly in plastic wrap to prevent it from drying out and absorbing other food odors.
• Freezing: Slice the roll into individual portions before freezing. Place wrapped slices in a freezer-safe container and store for up to 1 month. Thaw overnight in the refrigerator before serving.
• Reheating: Gently bring the Swiss roll to room temperature for the best texture and flavor. Avoid microwaving, as this can make the cake tough and dry. Instead, let it sit at room temperature for about 15-20 minutes before enjoying.

Top Pairings for Lemon Cream Swiss Roll Dessert

• Pair with Bright Citrus Cocktail: Complement the lemon cream's zesty profile with a refreshing limoncello spritz or citrus mojito that echoes the dessert's tangy notes.
• Match with Delicate Tea Selection: Serve alongside a light Earl Grey or chamomile tea, which will balance the Swiss roll's creamy sweetness and provide a subtle counterpoint.
• Enhance with Fresh Berry Garnish: Add a side of fresh raspberries or strawberries to add a vibrant color contrast and provide a tart, juicy element that cuts through the dessert's richness.
• Create a Creamy Beverage Companion: Pair with a cold glass of milk or a smooth vanilla latte to soften the lemon's bright acidity and create a harmonious flavor experience.

Sweet Variations for Lemon Cream Swiss Roll

• Citrus Berry Swirl: Replace lemon cream with a mixed berry compote and cream filling, adding vibrant color and tangy fruit flavor to the classic Swiss roll.
• Chocolate Espresso Dream: Swap lemon cream for rich chocolate ganache infused with espresso, creating a decadent coffee-inspired dessert with deep, intense flavors.
• Tropical Coconut Wave: Transform the filling by using coconut cream blended with fresh mango puree, garnishing with toasted coconut flakes for a refreshing island-inspired treat.
• Lavender Honey Elegance: Craft a delicate filling using whipped cream, local honey, and dried lavender buds, offering a subtle floral note that complements the soft cake texture.

Why Lemon Cream Swiss Roll Is a Dreamy Dessert

• Whip Up a Sunshine-Packed Dessert: This lemon cream Swiss roll bursts with bright, zesty flavors that instantly lift your mood and bring a refreshing twist to traditional desserts.
• Master a Delightfully Simple Technique: The rolling technique is surprisingly easy to learn, making this recipe perfect for bakers of all skill levels who want to create an impressive-looking treat without complex steps.
• Experience Textural Perfection: The cake offers a delicate, soft sponge paired with smooth, creamy lemon filling, creating a mouthwatering contrast that dances between light airiness and rich, tangy smoothness.
• Create a Versatile Crowd-Pleaser: Whether you're hosting a summer gathering, afternoon tea, or looking for a special dessert, this Swiss roll adapts perfectly to any occasion, guaranteed to spark smiles and conversation.

What You Need for Lemon Cream Swiss Roll

• Eggs: Fresh and at room temperature for better volume and texture.
• Granulated Sugar: Provides sweetness and helps create a light, airy cake structure.
• Vanilla Extract: Adds warm, classic flavor to enhance the cake's taste.

• All-Purpose Flour: Provides structure and helps bind the cake together.
• Baking Powder: Ensures the cake rises and becomes light and fluffy.
• Salt: Balances sweetness and enhances overall flavor profile.

• Heavy Cream: Creates a rich, smooth base for the lemon cream filling.
• Powdered Sugar: Adds sweetness and helps stabilize the whipped cream.
• Lemon Juice: Brings bright, tangy flavor to the cream filling.
• Lemon Zest: Provides intense citrus aroma and additional flavor complexity.
• Parchment Paper: Essential for easy cake rolling and non-stick baking.
• Plastic Wrap: Helps set and shape the rolled cake during refrigeration.

Lemon Cream Swiss Roll Delight Recipe

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4.7 from 12 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Lemon cream Swiss roll offers a delightful journey through zesty citrus and silky cream. Rolled perfection with tangy lemon filling brings Mediterranean sunshine to your dessert plate, inviting you to savor each delicate, refreshing slice.

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Ingredients

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Main Ingredients:

• 3 large eggs
• ½ cup (120 ml) granulated sugar
• ½ cup (60 g) all-purpose flour

Filling and Flavoring Ingredients:

• 1 cup (240 ml) heavy whipping cream
• ¼ cup (30 g) powdered sugar
• ¼ cup (60 ml) freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Leavening and Seasoning Ingredients:

• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• Additional lemon zest
• Powdered sugar for dusting

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Instructions

1. Preheat the oven to 350°F (175°C). Prepare a 15×10-inch (38×25 centimeters) jelly roll pan by lining it with parchment paper and applying a light coating of non-stick cooking spray.
2. In a spacious mixing bowl, utilize an electric mixer to whip eggs and granulated sugar at high intensity for approximately 5 minutes, creating a voluminous, pale mixture that transforms in texture and color.
3. Gently incorporate vanilla extract into the egg mixture, ensuring even distribution throughout the fluffy base.
4. In a separate bowl, meticulously sift together all-purpose flour, baking powder, and salt, creating a uniform dry ingredient blend.
5. Delicately fold the dry ingredients into the egg mixture, using a gentle sweeping motion to maintain the batter’s airiness and prevent deflation.
6. Transfer the batter into the prepared pan, carefully spreading it to create an even layer that reaches all corners of the pan.
7. Bake for 12-15 minutes, watching for a light golden hue and a springy texture when lightly touched. The cake should appear set but not overly browned.
8. Remove from the oven and allow the cake to rest for 5 minutes. While still warm, carefully roll the cake together with the parchment paper, starting from the shorter end, and permit it to cool completely in this rolled configuration.
9. Prepare the lemon cream filling by whipping heavy cream, powdered sugar, and vanilla extract until soft, billowy peaks form.
10. Gently fold freshly squeezed lemon juice and finely grated lemon zest into the whipped cream mixture, creating a vibrant and aromatic filling.
11. Carefully unroll the cooled cake, removing the parchment paper. Spread the lemon cream filling evenly across the surface, leaving a small margin around the edges.
12. Reroll the cake without the parchment, creating a smooth, tight spiral. Wrap securely in plastic wrap and refrigerate for a minimum of 1 hour to set.
13. Before serving, dust the Swiss roll generously with powdered sugar and sprinkle additional lemon zest on top for a decorative and flavor-enhancing finish.

Notes

• Precise oven temperature and pan preparation are crucial for achieving the perfect sponge texture and preventing sticking.
• Whipping eggs and sugar thoroughly creates the light, airy base that gives this Swiss roll its signature delicate structure.
• Gentle folding of dry ingredients maintains the cake’s volume, ensuring a soft and tender crumb.
• Immediate rolling while the cake is warm prevents cracking and helps create a smooth, flexible texture.
• Chilling the rolled cake allows the lemon cream filling to set and intensifies the flavors, making each slice more delicious.
• Decorative powdered sugar and lemon zest add a professional touch and burst of fresh citrus to the final presentation.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: European

Nutrition

• Serving Size: 8
• Calories: 220 kcal
• Sugar: 15 g
• Sodium: 80 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.5 g
• Carbohydrates: 22 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 95 mg