Lemon Roll 1

Lemon Cake Roll

This homemade lemon Swiss roll has a light lemony whipped cream wrapped up in a lemon sponge cake.

AuthorCarley KnutsenDifficultyIntermediate

Cake
 3 Eggs
 ¾ cup Sugar
 2 tbsp Lemon Juice (about 1 lemon)
 Zest of 1 Lemon
 ¼ tsp Salt
 1 tsp Baking Powder
 ¾ cup Flour
 ¼ cup Confectionery Sugar for Rolling
Filling
 1 cup Cold Heavy Whipping Cream
 3 tbsp Confectionery Sugar
 ½ cup Lemon Curd or Lemon Pie Filling

Cake
1

Beat the eggs on high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and lemon zest. Whisk together salt, baking powder, and flour. Stir into the wet ingredients until just blended. Spread into a parchment paper lined and greased jelly pan (10 x 15 inches). The batter will be very thin. Spread the batter into the corners of the pan and bake at 350 degrees for 9-11 minutes.

Roll
2

While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle the towel liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over onto the kitchen towel and carefully remove the parchment paper. Working from the short end, fold the edge of the towel over the cake. Tightly roll the cake in the towel. Let the cake cool completely while rolled (this will take at least 1 hour).

Filling
3

While the cake is cooling, whip the heavy cream and sugar until stiff peaks form. Gently fold in the lemon curd. Chill until ready to use. Once the cake has cooled, carefully unroll the towel. Spread the lemon whipped cream over the cake (you won't use all of the filling). Gently, but tightly, re roll the cake and wrap it in plastic wrap. Chill the roll in the refrigerator until it firms up, one hour minimum or overnight. Slice and serve. Cake will last up to 4 days in the fridge.

Ingredients

Cake
 3 Eggs
 ¾ cup Sugar
 2 tbsp Lemon Juice (about 1 lemon)
 Zest of 1 Lemon
 ¼ tsp Salt
 1 tsp Baking Powder
 ¾ cup Flour
 ¼ cup Confectionery Sugar for Rolling
Filling
 1 cup Cold Heavy Whipping Cream
 3 tbsp Confectionery Sugar
 ½ cup Lemon Curd or Lemon Pie Filling

Directions

Cake
1

Beat the eggs on high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and lemon zest. Whisk together salt, baking powder, and flour. Stir into the wet ingredients until just blended. Spread into a parchment paper lined and greased jelly pan (10 x 15 inches). The batter will be very thin. Spread the batter into the corners of the pan and bake at 350 degrees for 9-11 minutes.

Roll
2

While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle the towel liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over onto the kitchen towel and carefully remove the parchment paper. Working from the short end, fold the edge of the towel over the cake. Tightly roll the cake in the towel. Let the cake cool completely while rolled (this will take at least 1 hour).

Filling
3

While the cake is cooling, whip the heavy cream and sugar until stiff peaks form. Gently fold in the lemon curd. Chill until ready to use. Once the cake has cooled, carefully unroll the towel. Spread the lemon whipped cream over the cake (you won't use all of the filling). Gently, but tightly, re roll the cake and wrap it in plastic wrap. Chill the roll in the refrigerator until it firms up, one hour minimum or overnight. Slice and serve. Cake will last up to 4 days in the fridge.

Lemon Cake Roll

Thanks to Crazy For Crust for the recipe!

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