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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Gently incorporate vanilla extract into the egg mixture, ensuring even distribution throughout the fluffy base.
- In a separate bowl, meticulously sift together all-purpose flour, baking powder, and salt, creating a uniform dry ingredient blend.
- Delicately fold the dry ingredients into the egg mixture, using a gentle sweeping motion to maintain the batter’s airiness and prevent deflation.
- Transfer the batter into the prepared pan, carefully spreading it to create an even layer that reaches all corners of the pan.
- 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.
- 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.
- Prepare the lemon cream filling by whipping heavy cream, powdered sugar, and vanilla extract until soft, billowy peaks form.
- Gently fold freshly squeezed lemon juice and finely grated lemon zest into the whipped cream mixture, creating a vibrant and aromatic filling.
- 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.
- 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.
- 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