Lemon Cream Swiss Roll Cake
This roll cake pairs an airy lemon-scented sponge with a fluffy filling of whipped cream and tangy lemon curd. Rolling the cake while it is still warm sets its shape so it doesn't crack later. It is a pretty dessert for spring gatherings, brunch or afternoon tea.
Preparation Steps
Heat the oven to 350°F (175°C). Grease a 10 x 15 inch (25 x 38 cm) jelly roll pan and line it with parchment paper.
Beat the eggs and sugar with an electric mixer on high for 5 to 7 minutes, until pale, thick and tripled in volume. Beat in the vanilla and lemon zest.
Whisk the flour, baking powder and salt together, then sift them over the egg mixture in two additions, folding gently each time so you keep as much air as possible.
Spread the batter evenly in the pan and bake for 10 to 12 minutes, until the top is lightly golden and springs back when pressed.
Dust a clean kitchen towel with powdered sugar. Turn the hot cake out onto it, peel off the parchment and roll the cake up from a short end with the towel inside. Let it cool completely on a rack, about 1 hour.
For the filling, whip the cream with the powdered sugar to stiff peaks, then fold in the lemon curd and vanilla.
Gently unroll the cooled cake, spread the filling evenly, leaving a small border, and roll it back up without the towel. Place seam side down.
Chill for at least 1 hour so the filling sets, then dust with powdered sugar, add lemon zest if you like, and slice with a serrated knife.
Tips & Variations
- Roll the cake as soon as it comes out of the oven; a cooled sponge is more likely to crack.
- Swap the lemon curd for raspberry jam or passion fruit curd for a different flavor.
- Keep the roll covered in the fridge for up to 3 days because of the cream filling.
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