Print

Lemon Swiss Roll Cake Recipe

Lemon Swiss Roll Cake Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.2 from 6 reviews

Indulge in the light and citrusy delight of this Lemon Swiss Roll Cake. A soft and fluffy sponge cake filled with luscious lemon cream, this dessert is perfect for any occasion.

Ingredients

For the Cake:

  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 4 large eggs
  • ⅔ cup granulated sugar
  • 2 tbsp milk
  • 2 tbsp vegetable oil
  • Zest of 1 lemon

For the Filling:

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1–2 tsp fresh lemon juice (adjust to taste)

For the Topping (Optional):

  • Lemon glaze or powdered sugar

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
  2. Sift dry ingredients: Sift together the flour, baking powder, and salt.
  3. Beat eggs and sugar: In a large bowl, beat the eggs and sugar until light, fluffy, and tripled in volume.
  4. Add wet ingredients: Add milk, vegetable oil, and lemon zest; mix until smooth.
  5. Fold in dry ingredients: Gently fold in the dry ingredients until just combined—do not overmix.
  6. Bake: Pour the batter into the prepared pan and bake for 10–12 minutes, or until a toothpick inserted comes out clean.
  7. Roll and cool: While warm, roll the cake carefully with the parchment paper and let it cool completely.
  8. Whip cream: Whip the heavy cream with powdered sugar and lemon juice until stiff peaks form.
  9. Fill the cake: Unroll the cooled cake, spread the lemon cream evenly, and roll it up again.
  10. Decorate: Drizzle lemon glaze or dust with powdered sugar before serving.

Nutrition

Find it online: https://cookedbysarah.com/lemon-swiss-roll-cake-recipe/