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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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