LEMON CREAM SWISS ROLL DELIGHT

Description

Indulge in a slice of summer with the Lemon Cream Swiss Roll Delight, a refreshing dessert that combines the tangy zest of lemon with smooth, creamy filling, all wrapped in a light and airy sponge cake. This recipe elevates the classic Swiss roll and makes for a perfect ending to any meal, especially during warmer seasons.

Ingredients

For a meticulous preparation of this delightful dessert, the following ingredients are required:

• For the Cake:
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
• For the Lemon Cream Filling:
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
• For Garnish:
  • Additional lemon zest
  • Powdered sugar for dusting

Step-by-step Directions

1. Preparing the Oven and Pan

Start by preheating your oven to 350F (175C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to ensure easy release of the cake once baked.

2. Making the Cake Batter

In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes until the mixture is thick and pale. Incorporate the vanilla extract smoothly into the mix.

3. Combining the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Carefully fold these dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.

4. Baking the Cake

Pour the batter into the prepared pan, evenly spreading it out. Bake for 12-15 minutes or until the cake is lightly golden and springs back when touched.

5. Cooling and Rolling the Cake

Once baked, allow the cake to cool for about 5 minutes. While still warm, roll the cake up in the parchment paper starting from one short end and let it cool completely while rolled up.

6. Preparing the Lemon Cream Filling

Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the lemon juice and zest to create the filling.

7. Filling and Re-rolling the Cake

Carefully unroll the cooled cake, spread the lemon cream filling evenly over it, then roll it back up without the parchment. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

8. Serving

Prior to serving, dust the roll with powdered sugar and sprinkle additional lemon zest over it for a decorative and flavorful finish.

Servings & Preparation Time

• Total Time: 1 hour 35 minutes including chilling time
• Prep Time: 20 minutes
• Cook Time: 15 minutes

Tips for Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
• This dessert does not require reheating; serve chilled for the best taste and texture.
• For additional flavor, consider adding a few drops of lemon extract to the filling as per your taste preference.

Conclusion

The Lemon Cream Swiss Roll Delight is a visually appealing and deliciously refreshing treat that’s perfect for any occasion. Its combination of tangy lemon and sweet cream rolled in a soft sponge cake offers a blend of flavors that are sure to delight any palate. Follow this detailed guide to recreate an impressive roll that promises to become a new favorite.

LEMON CREAM SWISS ROLL DELIGHT

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• Author: Dulcia
• Total Time: 1 hour 35 minutes including chilling time

Print Recipe

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Description

Indulge in a slice of summer with the Lemon Cream Swiss Roll Delight, a refreshing dessert that combines the tangy zest of lemon with smooth, creamy filling, all wrapped in a light and airy sponge cake. This recipe elevates the classic Swiss roll and makes for a perfect ending to any meal, especially during warmer seasons.

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Ingredients

Scale 1x2x3x

• 3 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• Additional lemon zest
• Powdered sugar for dusting

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Instructions

1. Preparing the Oven and Pan Start by preheating your oven to 350F (175C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to ensure easy release of the cake once baked.
2. Making the Cake Batter In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes until the mixture is thick and pale. Incorporate the vanilla extract smoothly into the mix.
3. Combining the Dry Ingredients In a separate bowl, whisk together the flour, baking powder, and salt. Carefully fold these dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
4. Baking the Cake Pour the batter into the prepared pan, evenly spreading it out. Bake for 12-15 minutes or until the cake is lightly golden and springs back when touched.
5. Cooling and Rolling the Cake Once baked, allow the cake to cool for about 5 minutes. While still warm, roll the cake up in the parchment paper starting from one short end and let it cool completely while rolled up.
6. Preparing the Lemon Cream Filling Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the lemon juice and zest to create the filling.
7. Filling and Re-rolling the Cake Carefully unroll the cooled cake, spread the lemon cream filling evenly over it, then roll it back up without the parchment. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
8. Serving Prior to serving, dust the roll with powdered sugar and sprinkle additional lemon zest over it for a decorative and flavorful finish.

• Prep Time: 20 minutes
• Cook Time: 15 minutes