Lemon Swiss Roll

This lemon Swiss roll recipe combines a soft and fluffy lemon sponge with zesty lemon curd to create a light teatime treat that also make a special zesty dessert.

If you are a fan of lemon cakes and cookies, then this lemon Swiss roll recipe is for you! It isn’t as sweet as the classic lemon drizzle cake, but still packs a punch of zingy citrus flavour in every bite. With the swirl of lemon curd visible in between the sponge layer, this pretty cake is one that is guaranteed to bring a smile to whoever you serve it to.

Jump to:

• What is a Swiss roll?
• Why we love this recipe
• Ingredients notes and substitutions
• How to make this lemon Swiss roll recipe
• My recipe tips
• FAQ
• Variations
• Serving Ideas
• Storage
• Related
• Lemon Swiss Roll

What is a Swiss roll?

A Swiss roll, also known as a jelly roll, or Swiss log cake, is a rolled cake, often made with a fatless sponge. The baked cake is filled with jam, cream or, as with this recipe, lemon curd. This retro cake was usually a vanilla sponge filled with jam or, for special occasions, a chocolate sponge filled with whipped cream.

Why we love this recipe

• This lemon roll cake is a light and fluffy sponge cake and isn’t too sweet, which balances out the sweet lemon curd beautifully.
• Made with just 6 ingredients, this simple lemon curd cake uses basic ingredients and a jar of store bought or homemade lemon curd.
• This impressive looking cake is easy to make.

Ingredients notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

• Eggs – I use size large eggs weighing approx. 55g – 60g each. Use room temperature eggs. Whisked eggs are what help create a light cake without any baking powder.
• Caster sugar – superfine sugar. This fine grained sugar melts in to the cake batter easier, perfect for delicate sponge cakes like this Swiss roll sponge.
• Plain flour – all purpose flour. A low gluten flour like cake flour is particularly good in this recipe because less gluten produces lighter, fluffier cakes. However if you don’t have cake flour, plain flour is fine to use.
• Salt – a pinch of salt enhances the lemon flavour.
• Lemon zest – fresh lemon zest. Use the lemon juice to make homemade buttermilk as used in this choc chip banana muffins, or lemon icing.
• Vanilla extract / vanilla essence – this is optional, I tested this recipe with and without vanilla, and everyone who taste tested the Swiss roll felt it enhanced the lemon flavouring. If you are not a fan of vanilla then leave it out.
• Lemon curd – to fill the Swiss roll. For alternative filling ideas to lemon curd, see the ‘Variations’ section below.

How to make this lemon Swiss roll recipe

Please scroll down to the recipe card at the end of the post for the full recipe.

Make the lemon sponge:

1. Whisk the eggs, sugar, vanilla essence and lemon zest together in a large bowl or bowl of a stand mixer using a stand mixer with the whisk attachment, or use electric mixer. Whisk until the mixture is pale, thick, and has tripled in size.
   • TIP: The whisked mixture is ready when you can see a trail left by the whisk.
2. Mix the flour with the salt, then fold into the whipped egg mixture.
   • To fold: use a spatula or large spoon and lightly stir through the bowl, gently flipping the bottom of the mixture over the top.
   • Why use the folding technique? You don’t want to break down all the air bubbles you have created by whisking the eggs. This will create a light and fluffy Swiss roll sponge.

3. Pour the batter into a baking tin lined with baking paper / parchment paper. Lightly spread the batter out to the corners of the tin using the back of a large spoon or a rubber spatula. Place into a preheated oven and bake until lightly golden.
   • How to tell the sponge is cooked: gently press the middle of the sponge with your finger, if the sponge feels firm it is cooked. You can also insert a skewer or toothpick into the centre of the sponge, if it comes out clean, it is cooked.
4. While the cake is baking, slightly dampen a clean kitchen towel or clean tea towel and lay on the work surface. Top this with a sheet of grease proof paper that is slightly larger than the baking pan and then sprinkle over a tablespoon of caster sugar in an even layer.
   • Why use a damp towel? This will keep the sponge moist and stop it drying out. A dry sponge will crack when you roll it.

Roll the Swiss roll sponge

5. Using oven gloves, carefully tip the cooked sponge onto the prepared baking paper. Carefully peel off the baking paper. Using a sharp knife, slice a line down one of the short ends, approx. 1-2 cm / 0.5 inches from the edge, being careful not to cut through the sponge.
6. Using the towel, tightly roll up the Swiss roll, with the grease proof paper rolled up with it, then leave to cool rolled up, on a wire rack.

Fill the Swiss roll

7. When the sponge is cold, carefully unroll it.
8. Spread with an even layer of lemon curd. Roll up again (without the paper) and carefully lift on to your serving plate or serving platter using a spatula.

9. Serve dusted with icing sugar / confectioners sugar.

My recipe tips

• Line your tin before preparing the cake batter.
• Cake tin: use a Swiss roll tin / jelly roll pan if you can. This tin is a shallow tin approx. 23 x 33cm (9 x 13 inches) in size.
• Don’t overcook the cake; if you do it will become dry and will crack.
• To test if the cake is cooked: gently press on the middle of it with a finger, if the cake springs back then it is cooked, if your finger leaves an indent then cook for a little while longer.

FAQ

Variations

• Filling Ideas: Fill the lemon cake roll with whipped cream in addition to, or instead of, the lemon curd.

Serving Ideas

• As part of an afternoon tea spread with chicken mayo sandwiches, cheese scones, and shortbread.
• Serve with whipped cream and fresh berries, or strawberry compote or berry compote for a light summer dessert.

Storage

This cake is best eaten on the day it is made, as it can dry out. If there are leftovers, then store at room temperature and eat the following day.

Related

Looking for more zesty lemon baking recipes? Try these…