Lemon Cream Swiss Roll

Lemon Cream Swiss Roll 🍋

Bring a burst of sunshine to your table with this heavenly Lemon Cream Swiss Roll! ☀️ Light, fluffy sponge cake rolled up with a luscious, tangy lemon curd and velvety whipped cream filling. It looks bakery-quality, but it's easier to make than you think! 👇

Ingredients

For the Sponge Cake:

 * 4 large eggs (room temperature, separated)

 * 3/4 cup granulated sugar (divided)

 * 1/3 cup whole milk

 * 1/4 cup vegetable oil

 * 1 teaspoon vanilla extract

 * 1 cup all-purpose flour

 * 1 teaspoon baking powder

 * A pinch of salt

 * 1/4 teaspoon cream of tartar (optional, helps stabilize egg whites)

For the Lemon Curd Filling:

 * 1/2 cup fresh lemon juice

 * Zest of 2 lemons

 * 1/2 cup granulated sugar

 * 3 large egg yolks

 * 4 tablespoons unsalted butter (cut into cubes)

For the Whipped Cream:

 * 1 cup heavy whipping cream (chilled)

 * 3 tablespoons powdered sugar

 * 1 teaspoon vanilla extract

For Dusting:

 * Powdered sugar

Instructions 👩‍🍳

1. Make the Lemon Curd:

 * In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks.

 * Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes).

 * Remove from heat and stir in the butter until melted and smooth. Cover with plastic wrap touching the surface and chill in the fridge until cool.

2. Bake the Sponge Cake:

 * Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.

 * In a large bowl, whisk the egg yolks with 1/4 cup of sugar until pale. Stir in the milk, oil, and vanilla extract.

 * Sift in the flour, baking powder, and salt, mixing until just combined.

 * In a separate clean bowl, whip the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of sugar and whip to stiff, glossy peaks.

 * Gently fold the whipped whites into the batter in three additions (be careful not to deflate the batter!).

 * Pour evenly into the prepared pan and bake for 12–15 minutes until golden and springy to the touch.

3. The Roll-Up Trick (Crucial Step!):

 * Dust a clean kitchen towel lightly with powdered sugar. Immediately flip the hot cake onto the towel, peel off the parchment paper, and gently roll the cake up with the towel while it's still hot. Let it cool completely (this trains the cake to hold its shape without cracking).

4. Whip the Cream & Assemble:

 * Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

 * Unroll the cooled cake carefully. Spread a thin layer of the chilled lemon curd over the cake, followed by an even layer of the whipped cream.

 * Roll the cake back up (without the towel this time!).

5. Chill and Serve:

 * Wrap the roll in plastic wrap and chill in the refrigerator for at least 2 hours to set.

 * Dust generously with powdered sugar, slice, and enjoy every melt-in-your-mouth bite! 💛🍰