Zesty Lemon Swiss Roll: A Light & Fluffy Spring Dessert
Brighten your table with this Lemon Swiss Roll, featuring a tender sponge cake rolled around tangy lemon curd and whipped cream. Perfect for afternoon tea or a refreshing dessert, this recipe balances citrusy zing with delicate sweetness—guaranteed to impress with its elegant swirls!
Prep Time:
20 minutes
Cook Time:
30 minutes
Calories:
Approximately 250 kcal per slice
ingredients
For the Sponge Cake:
3 large eggs (room temperature)
½ cup + 2 tbsp (115g) caster sugar (or fine granulated sugar)
¾ cup + 1 tbsp (100g) plain flour, sifted
1 tbsp butter (for greasing)
2 tbsp caster sugar (for dusting)
For the Filling:
½ cup (150g) lemon curd (store-bought or homemade)
¾ cup (180ml) heavy whipping cream, whipped to stiff peaks
Garnish (Optional):
Lemon zest or fresh berries
Directions
1. Prepare the Sponge
Preheat oven to 350°F (180°C). Grease and line a 13½x10¾-inch (34x27cm) baking tray with parchment paper, leaving an overhang for easy removal.
Whisk eggs and sugar in a large bowl for 8–10 minutes until pale, thick, and ribbon-like (when the whisk leaves a trail).
Fold in flour gently with a spatula to retain air. Pour batter into the tray, spreading evenly with a palette knife.
2. Bake & Roll
Bake for 10 minutes until golden and springy to touch. Meanwhile, lay a clean parchment sheet (larger than the tray) on a counter and sprinkle with 2 tbsp sugar.
Flip the hot sponge onto the sugared paper. Peel off the baked parchment, then roll tightly from the short end with the paper inside. Cool completely to set the shape.
3. Fill & Assemble
Unroll the cooled sponge. Spread lemon curd thinly, leaving a 1-inch border. Top with whipped cream.
Re-roll gently, using the parchment to guide you. Chill for 30 minutes before slicing to firm up.
Frequently Asked Questions
1. Can I use bottled lemon juice instead of curd?
Lemon curd’s thick texture is ideal, but a mix of whipped cream and lemon zest/juice (2 tbsp) works in a pinch.
2. Why did my sponge crack?
Overbaking or rolling too late. Roll while warm for flexibility, and avoid overmixing the batter.
3. Can I make this ahead?
Yes! Store unfilled rolled sponge wrapped in parchment for 1 day. Fill before serving.
4. How do I prevent a soggy sponge?
Dusting sugar creates a barrier. Also, ensure fillings are chilled and not overly wet.
5. Can I freeze it?
Freeze unfilled sponge for up to 1 month. Thaw before filling.
Tools You'll Need
Electric hand mixer
13½x10¾-inch baking tray
Parchment paper
Spatula & palette knife
Cooling rack
Tips
Room-temperature eggs whip better for a fluffier sponge.
Sift flour twice to avoid lumps and ensure lightness.
Roll while warm to prevent cracks—cooling sets the shape.
Chill before slicing for neat swirls.
Allergy Information
Contains: Eggs, gluten, dairy (whipped cream).
Dairy-free option: Use coconut cream and vegan lemon curd.
Gluten-free: Substitute flour with a 1:1 GF blend.
Conclusion
This Lemon Swiss Roll is a celebration of simplicity and flavor—each bite delivers cloud-like sponge and vibrant citrus cream. Whether you’re a beginner or a seasoned baker, its stunning presentation and effortless elegance make it a standout. Share your sunny creations with #CitrusSwirlMagic, and let the zesty joy spread!
No comment