Light, Fluffy, and Tangy: Lemon Cream Swiss Roll Recipe to Brighten Your Day

Photo bythe handing dog

There’s something special about the blend of light, airy cake and the refreshing tang of lemon. A Lemon Cream Swiss Roll is a delightful treat that’s perfect for any occasion, whether you’re hosting a summer gathering or simply want a sweet pick-me-up. This delicate rolled cake combines a tender sponge with a luscious lemon cream filling, offering a balanced sweetness and a vibrant citrusy kick. It’s the kind of dessert that feels sophisticated yet is surprisingly easy to make in your own kitchen.

A Classic Treat with a Citrusy Twist
The Lemon Cream Swiss Roll is a classic dessert with a twist that brightens up your taste buds. The cake itself is light and fluffy, with a subtle sweetness that pairs beautifully with the rich, tangy cream filling. When you take a bite, you experience a perfect balance of textures—soft sponge cake and smooth, velvety cream with just the right amount of lemony zing. It’s a treat that’s as pleasing to the eye as it is to the palate, thanks to its beautiful rolled presentation and a dusting of powdered sugar on top.

Recipe: 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:

1. Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
2. 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.
3. Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
6. While the cake is baking, lay out a clean kitchen towel and dust it with powdered sugar.
7. Once the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the short end. Allow it to cool completely.
8. In a separate bowl, whip the heavy cream, powdered sugar, lemon juice, lemon zest, and lemon extract until stiff peaks form.
9. Once the cake is cooled, unroll it and spread the lemon cream evenly over the surface.
10. Roll the cake back up (without the towel) and place it on a serving platter. Dust the top with additional powdered sugar.
11. Slice and serve, enjoying the refreshing lemon flavor with every bite.

This Lemon Cream Swiss Roll is sure to impress friends and family alike with its combination of light cake and zesty filling. The process may seem intricate, but it’s simple once you get the hang of it, making it a perfect recipe for anyone looking to add a bit of brightness to their baking repertoire. Pair it with a cup of tea or coffee, and you’ve got a delightful dessert that tastes like a little bit of sunshine.

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