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Lemon Swiss Roll

Blossom Lady
May 10, 2024 12:30 PM
Lemon Swiss Roll

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.

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
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
150 minutes
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