Lemon curd and whipped cream get tucked into a springy sponge cake in this Lemon Swiss Roll recipe. So zesty and creamy at the same time; a bite of this cake is like a symphony of light and fluffy textures in your mouth.
I love my buttercream layer cakes, but a simple sponge cake with lemony, cloud-like filling always hits the spot. Lemon curd swirls throughout the lemon whipped cream filling within a chiffon cake-style Swiss roll.
One pan and one filling - Swiss rolls cakes are quite simple to make without sacrificing flavor and style.
Where jelly roll cakes are filled with jelly (as the name suggests), I love filling this lemon cake roll with fluffy whipped cream. Swirl Lemon curd into the filling for a big punch of citrus flavor.
This cake is very light. It is similar to an Asian-style sponge cake. Not too sweet, yet creamy and cloud-like.
Jump to:
Finish this simple cake with an appropriately simple, yet stylish decoration. Pipe soft swirls of whipped cream and then sprinkle with fresh lemon zest before serving.
I was inspired by the flavors of my Lemon Chiffon Cake. Instead of a layer cake, the flavors are transformed into this lemon roll cake.
Ingredients
- Large eggs - you will need to separate the whites from yolks
- Granulated sugar - caster sugar is also okay here
- All-purpose flour
- Baking powder - do not use baking soda
- Canola oil - or avocado oil (anything without too much flavor)
- Milk
- Cream of tartar - this helps stabilize the whipped egg whites
- Fresh lemons - you will need the zest and juice to make lemon curd
- Lemon Curd
- Heavy whipping cream
- Vanilla extract
- Powdered sugar - for dusting
Tools and Equipment
You will need an electric mixer for this Swiss roll cake recipe.
- 9 X 13 inch rimmed baking sheet
- Electric mixer (hand or stand mixer)
- Mixing bowls
- Whisk
- Large rubber spatula
- Offset spatula
- Clean kitchen towel
- Mesh Sieve
- Saucepan - if making your own lemon curd
- Piping bag and tip - for decorating
Instructions for Making a Swiss Roll Cake
Make the batter for this chiffon-style roll cake by combining an egg yolk-rich batter with fluffy whipped egg whites.
Whisk together the egg yolk batter then add the dry ingredients.
In a clean bowl, whip the egg whites until they hold medium stiff peaks.
Next, working in two batches, fold the whipped egg whites into the batter.
Scoop the batter from the bottom of the bowl and fold up to the top without deflating the eggs whites.
Evenly spread the sponge cake batter into a lined baking pan.
Steps for Making a Lemon Swiss Roll Cake
How to make a Swiss roll cake and fill with lemon whipped cream.
- Start the cake batter
Stir together the egg yolks, oil, milk, and sugar to until smooth. Add the dry ingredients and stir to combine to make a cake batter.
- Whip the egg whites
In a clean, dry bowl, begin whipping the egg whites with a whisk attachment on low speed. One a bunch of tiny bubbles appear, it's time to start adding the sugar while slowly increasing the speed. Keep whipping on medium-high speed until thick and can hold medium-stiff peaks.
- Fold the batter together
In two batches, add the egg whites to the cake batter. Use a rubber spatula to scoop the batter from the bottom of the bowl and flip it up to the top. Continue to fold together without deflating the egg whites.
- Bake the Swiss roll cake
Scrape the batter into a lined 9 X 13-inch pan. Use an offset spatula to smooth it out. Bake at 350°F for about 15 minutes, or until the surface of the cake springs back when touched.
- Roll and cool the cake
When the cake comes out of the oven, dust with powdered sugar. Set a clean kitchen or tea towel on top, followed by a cutting board. Carefully flip everything upside down. Remove the baking pan and peal off the parchment. Dust the bottom with powdered sugar. Starting with the short end, carefully roll up the warm cake within the towel. Set aside to cool.
- Prepare the filling
Using an electric whisk, whip the cream and sugar until thick, medium-stiff peaks. Fold in a portion of the lemon curd. Swirl the fillings, but do not completely combine.
- Fill and roll the cake
Unroll the cake and remove the towel. Spread the filling on the cake. Dollop the remaining lemon curd over the top of the cake and swirl around with the back of a spoon or offset spatula. Carefully roll up the cake. Set seam-side down on a plate. Lastly, chill the cake in the refrigerator before serving.
How to Fill and Roll the Cake
This lemon whipped cream taste incredible! It is so light and creamy with tons of zesty lemon flavor. Do not over-whip the cream or it will turn grainy. Starting with store-bought lemon curd is fine.
Make and cool lemon curd until thick. Whip heavy cream until stiff peaks.
Fold together lemon curd and whipped cream, keeping it slightly marbled.
Spread the mixture onto the cooled cake. Dollop then swirl extra lemon curd on top.
Carefully re-roll up the cake and filling. Chill before slicing.
Hint: Do not over whip the cream. It should hold medium-stiff peaks. If it turns grainy, then you mixed too much. Whisk in (by hand) a couple tablespoons cream to smooth it out. Decorate as desired! Before serving, pipe on the extra whipped cream or just dust with powdered sugar.
Bake Like a Pro
Make sure the bowl is super clean and dry before whipping the egg whites.
Do not over-whip the egg whites. They should be thick and billowy, but not dry and clumpy or they will be hard to fold into the batter.
Be prepared to roll the cake while it is still warm from the oven. Dust with powdered sugar and roll within a clean kitchen towel. This gives the cake "muscle memory" as it cools so that it doesn't crack when rolled after the filling is added.
Substitutions
You can use store-bought lemon curd instead of making your own.
Serving and Storage
After making, put the cake in the refrigerator for an hour or more, if you can. This will make it much easier to slice.
Keep the cake in the refrigerator covered in plastic wrap. It is best served within 3 days.
Lemon curd may be made in advance and stored in the refrigerator for up to 4 weeks.
Lemon Swiss Roll Recipe FAQs
The trick is to take the baked cake out of the pan when it just comes out of the oven. You want to roll it up while it is warm so that it cools in the rolled position. After it cools, carefully unroll the cake and add the filling. This process gives the cake "muscle memory" so that it doesn't crack when rolled back up.
You want to first roll it up while it is still warm. The cake is more bendy and flexible when warm. Doing this will give the cake its shape so that it doesn't crack when it is cold.
A sponge cake like a Swiss roll will turn rubbery if the eggs are not whipped correctly or folded in to the batter to vigorously. The cake will turn rubbery if the egg whites collapse. Make sure not to over-whip the egg whites. This will make them harder to fold into the batter and usually result in over-mixing and collapsed whites.
Related Recipes
Recipe
Lemon Swiss Roll
Ingredients
For the Swiss Roll Cake
- 4 large eggs separated
- ½ cup granulated sugar divided
- 3 tbsp canola or avocado oil
- 2 tablespoon milk
- ½ cup (63g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon cream of tartar
- powdered sugar for dusting
For the Lemon Cream Filling
- 1 ½ cups heavy whipping cream divided
- ⅔ cup lemon curd
- 3 tablespoon granulated sugar divided
- lemon zest for sprinkling
Instructions
To Make the Swiss Roll Cake
- Preheat the oven to 350°F. Grease and line a 9 x 13-inch rimmed baking pan with parchment paper and set aside.
- In a mixing bowl, whisk together the egg yolks, ¼ cup sugar, oil, and milk until smooth. Add the flour and baking powder. Stir until combined
- In a clean, dry bowl, begin whipping the egg whites along with the cream of tartar with a whisk attachment on low speed. One a bunch of tiny bubbles appear, it's time to start adding the sugar while slowly increasing the speed. Keep whipping on medium-high speed until thick and they egg whites can hold medium-stiff peaks.
- In two batches, add the egg whites to the cake batter. Use a rubber spatula to scoop the batter from the bottom of the bowl and flip it up to the top. Continue to fold together without deflating the egg whites.
- Scrape the batter into a lined 9 X 13-inch pan. Use an offset spatula to smooth it out. Bake at 350°F for about 15 minutes, or until the surface of the cake springs back when touched.
- When the cake comes out of the oven, dust the top with powdered sugar. Set a clean kitchen or tea towel on top, followed by a cutting board. Carefully flip everything upside down. Remove the baking pan and peal off the parchment. Dust the bottom with powdered sugar. Starting with the short end, carefully roll up the warm cake within the towel. Set aside to cool.
To Make the Filling and Assemble
- Using an electric whisk, whip 1 cup of the cream with 2 tablespoons sugar until thick, medium-stiff peaks. Fold in ⅓ cup of the lemon curd. Swirl the fillings, but do not completely combine.
- Unroll the cake and remove the towel. Spread the filling on the cake. Dollop the remaining lemon curd over the top of the cake and swirl around with the back of a spoon or offset spatula. Carefully roll up the cake. Set seam-side down on a plate. Lastly, chill the cake in the refrigerator before serving.
- To decorate, whip the remaining cream with 1 tablespoon sugar until medium-stiff peaks. Use a petal tip to pipe soft zig-zags on top of the cake roll. Finish with fresh lemon zest.
Sienna
Love this little cake! Perfect lemon flavor. Thinking of making again for Easter.
heather f.
I filled with diced strawberries and cream. Turned out great!