Lemon Cream Swiss Roll Delight

An elegant, citrus-infused sponge cake rolled with luxurious lemon cream and finished with a glossy glaze

Overview

This sophisticated Swiss roll combines the light, airy texture of a perfectly executed sponge cake with the bright, tangy flavor of fresh lemon cream. The cake itself is infused with lemon zest and a hint of vanilla, creating a delicate base that complements the rich filling. What sets this recipe apart is the three-layer flavor experience: the tender sponge, the silky lemon cream filling, and an optional lemon glaze that adds both visual appeal and an extra burst of citrus flavor.

The key to success lies in proper technique – from achieving the right consistency in your sponge batter to mastering the gentle rolling method that prevents cracking. This recipe includes detailed instructions for each step, plus professional tips to ensure your Swiss roll turns out picture-perfect every time.

Ingredients

For the Lemon Sponge Cake:

• 4 large eggs, separated (room temperature)
• 3/4 cup granulated sugar, divided
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• Zest of 2 large lemons
• 2 tablespoons unsalted butter, melted and cooled
• 1/4 cup powdered sugar (for dusting)

For the Lemon Cream Filling:

• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/3 cup fresh lemon juice
• Zest of 1 large lemon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons lemon curd (store-bought or homemade)

For the Optional Lemon Glaze:

• 1 1/2 cups powdered sugar
• 3-4 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon heavy cream
• Pinch of salt

For Garnish:

• Fresh berries (strawberries, raspberries, or blueberries)
• Candied lemon slices
• Fresh mint leaves
• Additional lemon zest
• Edible flowers (optional)

Equipment Needed

• 15×10-inch jelly roll pan
• Parchment paper
• Large mixing bowls
• Electric mixer (stand or hand mixer)
• Fine-mesh sieve
• Rubber spatula
• Clean kitchen towel
• Wire cooling rack
• Offset spatula

Instructions

Step 1: Prepare the Pan and Oven

1. Preheat your oven to 375°F (190°C).
2. Line a 15×10-inch jelly roll pan with parchment paper, leaving a 2-inch overhang on the short sides for easy removal.
3. Lightly grease the parchment paper with butter or cooking spray.
4. Prepare a clean kitchen towel by laying it flat and dusting generously with powdered sugar. This will be used for rolling the cake while it’s still warm.

Step 2: Make the Lemon Sponge Cake

1. Prepare the dry ingredients: In a medium bowl, whisk together flour and salt. Set aside.
2. Beat the egg yolks: In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow, about 3-4 minutes. The mixture should fall in ribbons when the beaters are lifted.
3. Add flavorings: Beat in vanilla extract, lemon juice, and lemon zest until well combined.
4. Whip the egg whites: In a separate clean bowl, beat egg whites until foamy. Gradually add the remaining 1/4 cup sugar and beat until stiff, glossy peaks form. Be careful not to overbeat.
5. Combine ingredients: Gently fold 1/3 of the egg whites into the yolk mixture to lighten it. Then fold in half of the flour mixture, followed by another 1/3 of the egg whites, the remaining flour, and finally the remaining egg whites. Fold gently but thoroughly after each addition.
6. Add butter: Drizzle the melted butter over the batter and fold in gently until just combined. Don’t overmix.

Step 3: Bake the Cake

1. Pour the batter into the prepared pan, spreading it evenly with an offset spatula.
2. Bake for 12-15 minutes, or until the cake springs back when lightly touched and starts to pull away from the sides of the pan.
3. The cake should be golden brown and a toothpick inserted in the center should come out clean.

Step 4: Roll the Cake

1. Immediate rolling: As soon as the cake comes out of the oven, run a knife around the edges to loosen it.
2. Turn out the cake: Quickly turn the cake out onto the prepared powdered sugar-dusted towel.
3. Remove parchment: Carefully peel off the parchment paper.
4. Roll while warm: Starting from one short end, roll the cake up in the towel. The towel will be rolled inside the cake, preventing it from sticking to itself.
5. Cool completely: Place the rolled cake seam-side down on a wire rack and let it cool completely, about 1 hour.

Step 5: Prepare the Lemon Cream Filling

1. Whip the cream: In a large bowl, whip heavy cream until soft peaks form. Set aside.
2. Beat cream cheese mixture: In another bowl, beat softened cream cheese until smooth and fluffy.
3. Add flavorings: Beat in powdered sugar, lemon juice, lemon zest, vanilla extract, and salt until smooth.
4. Incorporate lemon curd: Gently fold in the lemon curd until evenly distributed.
5. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture in three additions, being careful not to deflate the cream.
6. Chill: Refrigerate the filling for 30 minutes to firm up slightly.

Step 6: Assemble the Swiss Roll

1. Unroll the cake: Carefully unroll the cooled cake and remove the towel.
2. Spread filling: Using an offset spatula, spread the lemon cream filling evenly over the cake, leaving a 1-inch border on all sides.
3. Roll again: Starting from the same short end, carefully roll the cake back up without the towel. Roll gently but firmly to avoid air pockets.
4. Wrap and chill: Wrap the completed roll in plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Step 7: Prepare the Lemon Glaze (Optional)

1. Mix glaze ingredients: In a medium bowl, whisk together powdered sugar, lemon juice, lemon zest, heavy cream, and salt.
2. Adjust consistency: The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle. Add more lemon juice if too thick, or more powdered sugar if too thin.
3. Strain if needed: For a perfectly smooth glaze, strain through a fine-mesh sieve.

Step 8: Final Assembly and Presentation

1. Trim ends: Using a sharp knife, trim 1/4 inch from each end of the roll to create clean edges.
2. Apply glaze: If using, drizzle the lemon glaze over the top of the roll, allowing it to drip down the sides naturally.
3. Garnish: Arrange fresh berries, candied lemon slices, and mint leaves around the roll. Sprinkle with additional lemon zest if desired.
4. Slice and serve: Using a sharp knife, cut the roll into 1-inch thick slices. Wipe the knife clean between cuts for neat slices.

Professional Tips for Success

Cake Technique:

• Room temperature eggs are crucial for proper volume and texture
• Don’t overbeat the egg whites – stop at stiff peaks
• Fold gently to maintain the air bubbles that make the cake light
• Roll while warm to prevent cracking
• Use the towel method for easier rolling and better shape

Filling Tips:

• Chill your bowl and beaters for whipping cream for best results
• Don’t overwhip the cream – stop at soft peaks
• Fold in three stages when combining whipped cream with other ingredients
• Let the filling firm up in the fridge before spreading

Assembly Secrets:

• Work quickly but gently when spreading filling
• Leave borders when spreading to prevent overflow
• Roll from the same end you originally rolled from
• Chill thoroughly before slicing for clean cuts

Troubleshooting Common Issues

Cracked cake: Usually caused by overbaking or not rolling while warm enough. If minor cracks occur, the filling will help hold it together.

Deflated cake: Often from overbeating the egg whites or folding too vigorously. The cake should be light and airy.

Filling too soft: Chill longer or add a bit more powdered sugar to firm it up.

Glaze too thick/thin: Adjust with more liquid or powdered sugar as needed.

Storage and Make-Ahead Tips

Storage: Keep the finished Swiss roll covered in the refrigerator for up to 3 days. The flavors actually improve after a day.

Make-ahead: The cake can be baked and rolled (with towel) up to 2 days ahead. The filling can be made 1 day ahead and kept refrigerated.

Freezing: The unfilled cake can be frozen for up to 1 month. The completed roll can be frozen for up to 2 weeks, though the texture may change slightly.

Variations and Flavor Combinations

Berry Lemon: Add 1/2 cup of finely chopped fresh berries to the filling Lemon Mascarpone: Replace cream cheese with mascarpone for a richer filling Coconut Lemon: Add 1/4 cup toasted coconut flakes to the filling Lavender Lemon: Add 1 teaspoon dried culinary lavender to the cake batter

Nutritional Information (Per Slice, Makes 12 slices)

• Calories: Approximately 280
• Protein: 5g
• Carbohydrates: 35g
• Fat: 14g
• Fiber: 1g

Serving Suggestions

This Lemon Cream Swiss Roll Delight is perfect for afternoon tea, dinner parties, or special celebrations. Serve chilled with a cup of Earl Grey tea or a glass of sparkling wine. For an extra special presentation, dust individual plates with powdered sugar and garnish each slice with a fresh berry and a sprig of mint.

The bright, refreshing flavor makes it an ideal dessert for spring and summer gatherings, while the elegant presentation ensures it’s suitable for formal occasions. Consider serving alongside other lemon desserts for a citrus-themed dessert table, or pair it with chocolate desserts for a beautiful color and flavor contrast.

Prep Time: 45 minutes
Bake Time: 12-15 minutes
Chill Time: 2+ hours
Total Time: 3+ hours
Serves: 10-12 slices
Difficulty: Intermediate to Advanced