Lemon Cream Swiss Roll
Lemon Cream Swiss Roll is a delicious dessert that combines light, fluffy cake with a zesty lemon filling. This rolled cake is not only visually appealing but also bursting with bright lemon flavors, making it a perfect treat for any occasion. Whether you’re serving it at a family gathering or enjoying it with a cup of tea, this dessert is sure to impress.
Why Make This Recipe
Making Lemon Cream Swiss Roll is a delightful experience. The combination of sweet and tangy flavors creates a refreshing dessert that is light on the palate. It’s also a fun recipe to make, especially when you roll the cake. Plus, it can be made ahead of time, making it easy to serve at gatherings. If you love lemony desserts, this recipe is a must-try!
How to Make Lemon Cream Swiss Roll
Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup lemon juice
- Zest of 1 lemon
- 1/2 cup heavy cream
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon lemon extract
Directions:
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
- In a large mixing bowl, beat the eggs until thick and lemon-colored. Gradually add the granulated sugar, beating until the mixture is light and fluffy. Stir in the vanilla extract.
- Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined. Pour the batter into the prepared pan and spread it evenly.
- Bake for 12-15 minutes, or until the cake springs back when lightly touched. While the cake is baking, lay out a clean kitchen towel and dust it with powdered sugar.
- Once the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper. Roll the cake up in the towel, starting from the short end, and allow it to cool completely.
- In a separate bowl, whip the heavy cream, powdered sugar, lemon juice, lemon zest, and lemon extract until stiff peaks form.
- Once the cake is cooled, unroll it and spread the lemon cream evenly over the surface. Roll the cake back up (without the towel) and place it on a serving platter. Dust the top with additional powdered sugar.
- Slice and serve, enjoying the refreshing lemon flavor with every bite!
How to Serve Lemon Cream Swiss Roll
You can serve Lemon Cream Swiss Roll as a charming dessert at the end of a meal. It is lovely on its own, but you can also add fresh berries or a scoop of ice cream for extra flavor. Consider serving it on a decorative plate and dusting it with powdered sugar for a beautiful presentation.
How to Store Lemon Cream Swiss Roll
If you have leftover Swiss roll, store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also wrap it tightly in plastic wrap to keep it moist for a longer time. For longer storage, consider placing it in the freezer. Just make sure to wrap it well; it can last for up to a month in the freezer.
Tips to Make Lemon Cream Swiss Roll
- Ensure your eggs are at room temperature before you start; this helps them whip up better.
- Be gentle while folding in the dry ingredients to keep the batter airy.
- Don’t skip dusting the towel with powdered sugar; it prevents the cake from sticking when you roll it up.
- You can adjust the level of lemon flavor by adding more or less lemon juice and zest according to your taste.
Variation
If you want to try a different flavor, you can substitute lemon with orange or raspberry for a twist. Just adjust the juice and zest accordingly.
FAQs
1. Can I make this dessert ahead of time?
Yes! You can make the Swiss roll a day in advance. Just store it in the refrigerator.
2. What if I don’t have a jelly roll pan?
You can use a baking sheet with edges that is similar in size. Just make sure to line it with parchment paper.
3. Can I use a different type of cream for the filling?
Absolutely! You can use whipped topping or even cream cheese for a different texture and flavor in your filling.