Lemon Swiss Roll
The Lemon Swiss Roll has a special place in my heart, as it brings back memories of sunny afternoons spent baking with my grandmother. She had a way of transforming simple ingredients into a stunning dessert that always left us wanting more. I remember the excitement of watching that golden sponge cake rise in the oven, the aroma of fresh lemons filling the kitchen, and the sheer joy of rolling it up with a luscious lemon cream filling. This dessert is not just a treat; it’s a celebration of flavors and nostalgia, perfect for gatherings or a cozy evening at home.
Recipe Snapshot
60 mins
45 mins
15 mins
Hard
250 kcal
6 g
Keto, Gluten-Free, Low FODMAP
12 g
Oven, Baking Sheet, Frying Pan, Large Pot, Whisk, Mixing Bowl
What Makes This Lemon Swiss Roll Special
It’s a Showstopper
The Lemon Swiss Roll is visually stunning, making it the perfect centerpiece for any dessert table. When you slice into it, the delightful swirl of lemon cream and sponge cake is sure to impress your guests.
Perfectly Balanced Flavors
This dessert strikes a beautiful balance between sweet and tart. The brightness of the lemon is perfectly complemented by the sweetness of the cream, creating a harmonious taste experience.
Versatile and Customizable
One of the best things about the Lemon Swiss Roll is its versatility. You can easily modify the filling or even add different flavors to the sponge for a unique twist.
Simple Yet Satisfying
Despite its elegant appearance, this dessert is surprisingly simple to make. The steps are easy to follow, making it a great choice for both beginners and seasoned bakers alike.
A Taste of Sunshine
Nothing quite lifts the spirits like the bright taste of lemon. The Lemon Swiss Roll encapsulates that feeling of sunshine, making it a perfect dessert for spring and summer gatherings.
FAQ
Conclusion
The Lemon Swiss Roll is a delightful way to bring a taste of sunshine into your home. Its light and fluffy texture, paired with a bright lemon flavor, makes it a truly special dessert. I encourage you to give this recipe a try; it might just become your new favorite sweet indulgence. Happy baking!
Lemon Swiss Roll
Ingredients
Equipment
Method
- Wash and zest the lemon. Juice 2 medium lemons, you need about 90 ml of lemon juice.
- Place the lemon juice and zest over low heat.
- Whisk the eggs with the sugar until they turn light in color. Add the eggs and sugar to the lemon juice before it gets very hot. Mix well.
- Cut the butter into pieces and add to the pan. Leave on low heat for 10 minutes until it thickens to the consistency of a thin pudding. The cream should not boil.
- Cover with cling film and leave to cool.
- Once cooled, add the cream cheese and sugar to 200 grams (3/4 cup) of the lemon cream and mix well. Place in the refrigerator.
- The eggs should be at room temperature, so take them out of the fridge an hour before using them.
- Melt the butter over low heat and leave it to cool.
- Crush the red peppercorns in a mortar and pestle as best you can. Mix the flour with the ground pepper.
- Put the eggs, sugar, and a pinch of salt in a mixer bowl. Mix until the eggs turn white and triple in volume (at least) – about 10 minutes.
- Slowly add the melted butter and lemon curd. Mix for one more minute.
- Gently fold in the flour, using upward movements. Make sure to keep as much volume as possible.
- Preheat the oven to 180 °C (360 °F). Line a 30/40 cm (12×16 inch) baking tray with parchment paper. Pour the mixture into the tray, level it, and place it in the preheated oven. Bake for 15-16 minutes, until lightly browned.
- Remove the tray from the oven and flip the sponge onto a towel sprinkled with icing sugar. Using the towel to help, roll the sponge up while still warm. Leave it to cool.
- When completely cool, carefully uncover and unroll it. Spread the lemon cream evenly, leaving a margin of about 2 cm (3/4 of an inch) at the edges. Roll the cake up as tightly as possible. Transfer to a platter.
- The marshmallow is made with Italian meringue, which doesn’t need baking as it is made with a hot sugar syrup.
- Once ready, use it to decorate the roll in any way you like, perhaps add fresh cookies. Sprinkle with red pepper.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze the rolled cake before filling it. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
- Variations: Experiment with different citrus fruits like lime or orange for a twist.
- Presentation: Dust with powdered sugar before serving for an elegant finish.
- Serving suggestion: Pair with a scoop of vanilla ice cream or fresh berries for added flavor.
