By Yummiest Food 17 Comments
Lemon Swiss Roll – refreshing and so delicious summer cake! Make this Lemon Swiss Roll cake and impress your family and friends!
This Lemon Swiss Roll is one of my favorites for summer parties. You can make it easy and for a short time you can get perfect light taste. I always have some new combinations and this Lemon Swiss Roll is always a second choice. This time I will make this Lemon Swiss Roll only for me, and children wishes will be second choice. This Lemon Swiss Roll is perfect summer dessert, and everybody like it. My children like it more in chocolate version, but today I am making it for myself and it will be lemon.
I was attracted by this recipe long time ago, and it was very interesting to me, so when I made it I concluded that it is perfect. You can make this Lemon Swiss Roll very easy, only you must do is to roll it with parchment paper when you finish baking. On that way you will prevent cracking cake. After cooling every piece of this cake has the same look. I think that is because this Lemon Swiss Roll hasn’t too much oil or butter. I read on forums that many of people have problem with cracking cake while they roll the cake, but with this Mum’s recipe you won’t have that problem anymore. In Mum’s original recipe there is little bit more sugar, but I adapted it to my taste. I made many combinations with this cake, for example I add strawberries, chocolate, tiramisu or banana, and many other combinations.
In Mum’s original recipe, cake is thicker. I bake it in a wider dish, so I got the thinner cake. I know that you will love this Lemon Swiss Roll, especially if you are a lemon lover. Every other cake will be the second choice, because with this recipe for 5-6 minutes of preparing and 10-15 minutes of baking you can get so refreshing Lemon Swiss Roll on your table. Enjoy!
Related Posts - More recipes you might like:
Lemon Blueberry Bread
Lemon Blueberry Bread is quick, delicious and easy to make. It’s very tasty and sweet and perfect way to…
Lemon Blueberry Cake with Cream Cheese Frosting
Lemon Blueberry Cake with Cream Cheese Frosting - refreshing, moist and full of flavors! It's so easy to make…
Ice Lemon Cake
Try to make Ice lemon cake, very quick, easy, creamy, so soft and perfect for every occasion! When I…
Glazed Lemon Sugar Cookies
Glazed Lemon Sugar Cookies - so sweet, delicious and refreshing! Perfect way to surprise your family for holidays! Enjoy…
3.7 from 3 reviews
Save Print
Lemon Swiss Roll
Cook time:
Total time:
Lemon Swiss Roll – refreshing and so delicious summer cake! Make this Lemon Swiss Roll cake and impress your family and friends!
Ingredients
For Cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 fresh medium lemon (juice and zest of one lemon)
For lemon filling:
- 1 cup heavy whipping cream
- ½ cup powdered sugar + more for dusting
- 2 tablespoon lemon juice
Instructions
For Cake:
- Preheat oven to 350 F.
- Butter and line a 9 by 13-inch baking tray or Swiss Roll Pan with baking paper.
- In a stand mixer fitted with a paddle attachment, combine eggs and granulated sugar.
- Beat on medium-high speed for 3 minutes until light yellow and thickened.
- Next, add the lemon juice, lemon zest and vanilla extract and mix until combined.
- In separate bowl, whisk together all-purpose flour, baking powder and ¼ teaspoon salt. Stir into wet ingredients, mix until just combined.
- Pour the batter evenly into prepared pan and bake 10-12 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes
- On a board or heat-resistant table lay down a clean tea towel or parchment paper and sift a good layer of confectioner’s sugar on top.
- When the cake is finished baking, carefully flip the cake over onto the sugar coated towel or paper. The sugar will keep it from sticking.
- Carefully, pull the parchment paper off of the cake.
- Roll up cake in towel, starting with a short side.
- Cool completely on a wire rack.
For lemon filling:
- In a medium bowl, add the heavy whipping cream and mix until becomes thick.
- Add powdered sugar and lemon juice and mix until combined.
- Unroll cake, spread lemon filling over cake to within 1 in. of edges.
- Roll up again.
- Place seam side down on a platter.
- Sprinkle with powdered sugar, garnish with lemon slice.
Related Posts - More recipes you might like:
Lemon Blueberry Bread
Lemon Blueberry Bread is quick, delicious and easy to make. It’s very tasty and sweet and perfect way to…
Lemon Blueberry Cake with Cream Cheese Frosting
Lemon Blueberry Cake with Cream Cheese Frosting - refreshing, moist and full of flavors! It's so easy to make…
Ice Lemon Cake
Try to make Ice lemon cake, very quick, easy, creamy, so soft and perfect for every occasion! When I…
Glazed Lemon Sugar Cookies
Glazed Lemon Sugar Cookies - so sweet, delicious and refreshing! Perfect way to surprise your family for holidays! Enjoy…
Previous Post: « The Best Mini Mint Cheesecake
Next Post: The BEST Roasted Cauliflower with Cheese »
Reader Interactions
Comments
W says
As soon as I added the lemon juice-zest-vanilla the egg/sugar batter went completely flat. The resulting sponge had the texture of a real kitchen sponge. I have never seen extract in a sponge recipe before. Possibly the problem was the addition of the oils in the extract?
Reply
Lidia Simic says
Many cake roll recipes don’t contain extract, I like to add it too. I hope you’ll give it a second chance and try the recipe again without extract.
Reply
Jess says
How did you get your cake so yellow? I have been following a slightly simpler recipe for my sponges of just eggs, caster sugar, and self rising flower. My sponges have come out great. But I love the color contrast of the yellow and the white of the cream, any advice??
Reply
Lidia Simic says
Hi Jess, you can add few drops yellow food color to make color you want. Good luck and enjoy!
Reply
sarah says
Only adjustment I made was only using a tsp of lemon essence in the cake recipe… came out perfect and tasted amazing. The filling is fantastic. Husband is hovering…
Reply
Lidia Simic says
Great idea! Thanks for sharing this nice comment! 🙂
Reply
Morgan Rieger says
really silly question I know but do I butter the pan or the parchment paper?
Reply
Lidia Simic says
Hi Morgan, you need to line the bottom of baking pan with parchment paper, lightly spray paper with cooking spray or butter. Good luck and enjoy!
Reply
Misty says
My cake broke as soon as I started unrolling, any pointers ?
Reply
Lidia Simic says
Hi Misty, The best advice I can give for preventing a cake roll from splitting is to roll it while the cake is hot and right out of the oven. If you wait, the cake won’t mold into the log shape as readily and is more likely to crack. You can dust a surface with a whole bunch of powdered sugar and roll the cake around in it to help conceal cracks.
I sure hope that helps for next time.Reply
Heather says
What can you substitute instead of heavy whipping cream?
Reply
Lidia Simic says
Hi Heather, You could substitute with a cream cheese filling, beat 8 oz cream cheese, 1/2 cup butter and 3-4 cups powdered sugar until smooth, add 2 tablespoons lemon juice and lemon zest of one lemon, stir until smooth before using.
Reply
amy says
YUM!!!!! I just made this cake for my birthday. It is delicious! Thanks Lidia! This recipe is definitely a keeper.
Reply
Adam says
I just tried this recipe but I swapped the lemon for Cara Cara Oranges and I added a layer of Orange curd. Since I had the orange curd I left the juice out of my whipped cream. It turned out amazing and I will definitely be making it again. Thanks for the great recipe!
Reply
Lidia Simic says
You’re very welcome, Adam! 🙂
Reply
Emma says
Never made a roll before. Do we keep the cake formed in a roll while it completely cools? Or do you I just roll it right out of the oven so it knows what I am wanting it to do and then unroll it and cool it on the rack? I’m confused! I cant wait to give this cake recipe a shot!
Reply
Yummiest Food says
Hi Emma,
Yes, it is much better to keep the cake formed in a roll while it completely cools.Reply
