Lemon Swiss Roll
Lemon curd and whipped cream get tucked into a springy sponge cake in this Lemon Swiss Roll.
Servings: 8
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.
Notes
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.
You can use this lemon curd recipe or use store-bought. Lemon curd may be made in advance and stored in the refrigerator for up to 4 weeks.
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.