Lemon Swiss Roll

DrygastDrygast, 2024-04-12

Experience a whirlwind of citrus bliss with this lemon Swiss roll recipe. Light, airy sponge cake enveloping a tangy lemon filling.

 

  • Servings10 Portions
  • AllergensEggs, Milk, Wheat

 

  • Rest Time30 min
  • Cook Time30 min

Description

Fluffy swiss roll with a distinct sweet and sour taste of lemon. The sponge cake contains lemon peel (zest) and lemon curd is used as filling. You can buy lemon curd, but the best one is the one you make yourself. I have a (I think anyway) fantastic recipe for lemon curd on this site.

I use a little potato starch here to make the base a bit fluffy - you can replace it with cornstarch.

The sponge cake should preferably be baked as soon as the batter is poured onto the baking sheet. If you let the batter stand for a while, it will collapse and the result will be a flat swiss roll.

If you let the sponge cake cool on the hot plate, it will continue to cook and the result will be a dry swiss roll.

Ingredients

Sugarcake
Other

Nutrition Facts*

 TotalServing100 g
Energy2024.61 kcal202.46 kcal281 kcal
Carbohydrates351.75 g35.17 g48.82 g
Fat50.87 g5.09 g7.06 g
Protein38.4 g3.84 g5.33 g
Sugar244.39 g24.44 g33.92 g
Salt2.45 g0.24 g0.34 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.

Directions

Swiss Roll
  1. Set the oven to 225°C.
  2. Cover a baking tray (approx. 40x30cm) with baking paper.
  3. Whisk eggs and sugar white and fluffy.
  4. Mix the dry ingredients, Sieve and gently fold (in batches) into the batter to avoid lumps.
  5. Finally stir in milk and lemon zest.
  6. Spread the batter evenly on the baking sheet - avoid leaving the batter on the paper for a long time - bake immediately after pouring the batter onto the paper.
  7. Bake for 5-7 minutes or until golden brown.
  8. Sprinkle sugar on the surface, put a new sheet of baking paper on top and turn everything over on a clean kitchen towel.
  9. Carefully remove the old baking paper while it is still hot and then roll the sponge cake in the kitchen towel.
  10. Let cool completely.
  11. Roll up the sponge cake and spread on a layer of lemon cream.
  12. Roll up the swiss roll and serve.
  13. Store in refrigerator.