Zesty Lemon Cream Swiss Roll Delight Recipe: Sweet Swirls

Dessert lovers rejoice as this lemon cream swiss roll whisks you into a world of zesty, creamy bliss.

Light, airy sponge cake dances with vibrant citrus notes, creating a symphony of flavor.

The delicate roll melts in your mouth, promising a sweet escape from ordinary treats.

Soft, pillowy layers embrace a tangy lemon cream filling that sparks pure joy.

Every slice brings a burst of sunshine to your plate.

Delicate swirls of cake and cream promise a dessert that’s both elegant and irresistibly delicious.

Grab your apron and get ready to master a classic that will earn you culinary applause.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 303 kcal

Servings: 9

Lemon Cream Swiss Roll: Prep Ingredients First

• Eggs: Provide structure and airiness, choose fresh, room-temperature eggs for optimal volume.
• Granulated Sugar: Sweetens and helps create a light, fluffy texture, look for fine, pure white crystals.
• Vanilla Extract: Enhances overall flavor, select pure extract for the most authentic taste.
• All-Purpose Flour: Gives cake its fundamental structure, opt for fresh, sifted flour to prevent lumps.
• Baking Powder: Ensures proper rising, check for freshness by testing its reactivity.

• Heavy Cream: Creates luxurious, smooth texture, select high-fat content cream for better whipping.
• Powdered Sugar: Adds sweetness and helps stabilize whipped cream, choose fine-ground variety.
• Lemon Juice: Provides bright, tangy flavor, use freshly squeezed for maximum zestiness.
• Lemon Zest: Intensifies citrus notes, select bright yellow, firm lemons with vibrant skin.

• Powdered Sugar: Delivers elegant dusting and subtle sweetness, use fine-mesh sifter for even coating.

Baking Tools For Lemon Swiss Roll Success

• Electric mixer: Essential for beating eggs and sugar to the right consistency.
• Large mixing bowls: Needed for preparing batter and separating ingredients.
• 15×10-inch jelly roll pan: Specific pan size for creating the perfect swiss roll.
• Parchment paper: Crucial for lining the pan and helping roll the cake.
• Whisk: Used for combining dry ingredients smoothly.
• Spatula: Helpful for folding ingredients and spreading batter evenly.
• Plastic wrap: Needed for wrapping and chilling the rolled cake.
• Zester or grater: Perfect for preparing lemon zest.
• Powdered sugar shaker: Optional for dusting the final dessert.

How To Make A Perfect Lemon Cream Swiss Roll

• Oven Preparation

Warm the oven to a cozy 350F. Grab a jelly roll pan and line it with parchment paper, giving it a quick spray of grease to help the cake slide out easily.

• Egg Transformation

Grab your mixer and whip eggs and sugar into a fluffy, pale cloud. Splash in some vanilla for extra magic.

• Flour Magic

Softly mix flour, baking powder, and salt in a separate bowl. Gently fold this into your egg mixture, keeping all that beautiful air inside.

• Cake Canvas

Pour the batter into the pan, spreading it evenly like smooth butter. Bake until the edges turn a gentle golden and the cake feels springy to the touch.

• Rolling Adventure

While the cake is still warm, roll it up in the parchment paper from one short end. Let it cool completely in its cozy wrap.

• Creamy Filling Dream

Whip cream until it forms soft, dreamy peaks. Fold in bright lemon juice and zest, creating a tangy, smooth filling.

• Final Assembly

Carefully unroll the cooled cake, spread the lemon cream across its surface. Roll it back up, wrap in plastic, and chill in the refrigerator for at least an hour.

• Elegant Finish

Before serving, dust the roll with a snowfall of powdered sugar and sprinkle extra lemon zest on top for a burst of sunshine.

Tips & Variations For Lemon Cream Filling

• Add a teaspoon of cornstarch or cream cheese to prevent separation and create a more stable lemon cream filling that holds its shape beautifully.
• Replace lemon zest with orange or lime zest for a different citrus twist, or swap vanilla extract with almond extract to create a unique taste sensation.
• Use a clean kitchen towel dusted with powdered sugar instead of parchment paper to prevent sticking and achieve smoother cake rolling without cracking.
• Prepare the Swiss roll up to two days in advance and store wrapped in plastic in the refrigerator, allowing flavors to meld and develop a more intense taste.
• Drizzle melted white chocolate over the finished roll, sprinkle toasted coconut flakes, or garnish with fresh berries to elevate the visual appeal and add complementary flavors.

Serve Your Swiss Roll

• Elevate Dessert Presentation: Slice the Swiss roll on a beautiful cake stand or decorative platter to showcase its elegant spiral and bright lemon cream filling.
• Pair with Refreshing Beverages: Serve alongside a chilled glass of iced tea, sparkling lemonade, or light white wine to complement the dessert's zesty flavor profile.
• Create a Citrus Garnish: Top each slice with a small candied lemon peel or fresh mint leaf to add a pop of color and extra burst of citrusy freshness.
• Enhance with Accompaniments: Add a dollop of whipped cream or a small scoop of vanilla ice cream to provide a creamy contrast to the tangy lemon Swiss roll.

Store Lemon Cream Swiss Roll With Care

• Refrigerate and Savor: Store the Swiss roll wrapped in plastic film in the refrigerator for up to 3 days, maintaining its delightful texture and flavor profile.
• Freeze for Future Enjoyment: Wrap the roll securely in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving to preserve its delicate structure.
• Slice and Serve Strategically: Use a sharp, clean knife to cut neat slices just before serving. Wipe the blade between cuts for picture-perfect presentation that showcases the beautiful lemon cream swirl.
• Keep Moisture in Check: Place a paper towel inside the storage container to absorb excess moisture, preventing the cake from becoming soggy and maintaining its light, airy texture.

Dreamy Lemon Cream Swiss Roll Recipe

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• Total Time: 35 minutes
• Yield: 9 1x

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Description

Homemade lemon cream swiss roll delight combines zesty citrus flavors with delicate sponge cake rolled into elegant swirls. Rich Italian-inspired pastry promises refreshing dessert experience you’ll savor with each delightful slice.

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Ingredients

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• 3 large eggs
• ½ cup (120 ml/4 fl oz) granulated sugar
• ½ cup (60 g/2.1 oz) all-purpose flour
• ¼ tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 cup (240 ml/8 fl oz) heavy whipping cream
• ¼ cup (30 g/1 oz) powdered sugar
• ¼ cup (60 ml/2 fl oz) freshly squeezed lemon juice
• 1 tbsp lemon zest
• Additional lemon zest
• Powdered sugar (for dusting)

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Instructions

1. Oven Preparation: Preheat to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly spray with non-stick cooking spray.
2. Base Mixture: Whip eggs and granulated sugar using an electric mixer for 5 minutes until the mixture becomes voluminous and pale, transforming in both texture and color. Incorporate vanilla extract thoroughly.
3. Dry Ingredient Integration: Sift all-purpose flour, baking powder, and salt. Fold these dry ingredients into the egg mixture using a gentle sweeping motion to preserve the batter’s delicate airiness.
4. Baking Process: Spread the batter evenly across the prepared pan, ensuring complete coverage. Bake for 12-15 minutes until the surface turns light golden and springs back when touched lightly.
5. Initial Cooling Technique: Immediately after baking, roll the warm cake with the parchment paper from the shorter end. Allow the cake to cool completely in this rolled position, which helps create the signature Swiss roll shape.
6. Lemon Cream Creation: Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in freshly squeezed lemon juice and finely grated lemon zest to create a vibrant, aromatic filling.
7. Filling and Final Rolling: Carefully unroll the cooled cake, removing the parchment. Spread the lemon cream evenly, leaving a small margin around the edges. Reroll the cake into a tight spiral without the parchment paper.
8. Finishing Touches: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set. Before serving, dust generously with powdered sugar and sprinkle additional lemon zest on top for a decorative and flavor-enhancing presentation.

Notes

• Whip with Precision: Beat eggs and sugar for exactly 5 minutes to achieve the perfect volume and pale color, which is crucial for the cake’s light, airy texture.
• Fold Gently: Use a gentle folding technique when incorporating dry ingredients to maintain the batter’s airiness and prevent deflation, ensuring a soft, delicate cake.
• Cool Strategically: Roll the cake while still warm with parchment paper to prevent cracking and create a flexible base for the filling, allowing easier assembly later.
• Chill for Success: Refrigerate the rolled Swiss roll for at least 1 hour to help the filling set and enhance the flavor melding, resulting in a more stable and delicious dessert.

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

Nutrition

• Serving Size: 9
• Calories: 303
• Sugar: 21 g
• Sodium: 45 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 97 mg