Lemon Cream Swiss Roll

Lemon Cream Swiss Roll

✅ Ingredients

• For the Sponge Cake

• 4 large eggs (room temperature)
• 100 g sugar (½ cup)
• 100 g flour (¾ cup)
• 1 tsp vanilla
• Zest of 1 lemon
• 1 tbsp lemon juice
• Pinch of salt

• For the Lemon Cream Filling

• 200 ml cold heavy cream / whipping cream
• 150 g mascarpone or cream cheese (optional but recommended)
• 3 tbsp powdered sugar
• 3–4 tbsp lemon curd (homemade or store-bought)
• 1 tsp lemon zest

• For Dusting

• Powdered sugar

Instructions

1️⃣ Make the Sponge

1. Preheat oven to 180°C.

2. Line a baking tray (30×40 cm) with baking paper.

3. Separate the eggs.

4. Beat egg whites + salt until foamy, then slowly add half the sugar until stiff peaks form.

5. Beat egg yolks + remaining sugar until pale and creamy.

6. Add vanilla, lemon zest, lemon juice. Mix.

7. Fold the yolk mixture gently into the whites.

8. Add flour gradually and fold with a spatula — do NOT overmix.

9. Spread the batter evenly in the tray and bake 10–12 minutes until light golden (do not overbake).

2️⃣ Roll the Cake (Very Important!)

1. When done, flip the cake onto a clean towel dusted with powdered sugar.

2. Peel off the baking paper gently.

3. Roll the cake while warm with the towel and let cool completely.

3️⃣ Prepare the Lemon Cream

1. Whip the cold cream with powdered sugar until thick.

2. Add mascarpone (if using) and whip briefly.

3. Fold in lemon curd + lemon zest.

4️⃣ Assemble

1. Unroll the cooled sponge.

2. Spread the lemon cream evenly.

3. Add extra lemon curd lines if you want a stronger lemon swirl.

4. Roll tightly.

5. Dust with powdered sugar.

6. Chill 1–2 hours before slicing.

      ....Tips for a Perfect Roll

Do not overbake the sponge — it must stay soft and flexible.

Roll while still warm to avoid cracking.

For cleaner swirls, chill the filling 10 minutes before spreading.

For a very lemony taste, add more lemon curd inside.