Lemon Swiss Roll
May 10, 2024 12:30 PM
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.
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
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
150 minutes
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