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.
Equipment
- 23 x 33 cm (9 x 13 inch) baking tin or jelly roll tin
Ingredients
- 3 eggs size large
- 75g (⅓ c) caster sugar superfine sugar
- 1 lemon zested
- ½ teaspoon vanilla essence optional
- 75g (½ c) plain flour all purpose flour
- pinch salt
- 4-5 tablespoons lemon curd
- 1 tablespoon caster sugar
- icing sugar / confectioners sugar optional
Instructions
- Preheat the oven to 180℃ fan / 200℃ / 356℉ convection / 392℉.
- Line a 23 x 33 cm (9 x 13 inch) tin with baking paper.
- Beat the eggs and sugar with the lemon zest and vanilla in a stand mixer or with hand mixers for 5 minutes until thick, light and tripled in volume.
- Mix the flour with the salt and then lightly fold this into the egg mixture.
- Pour the batter into the tin, spreading it out with a spoon to the corners of the tin.
- Bake for 10-12 minutes, until the sponge springs back when gently pressed in the middle, or a skewer or toothpick inserted into the sponge comes out clean.
- While the sponge is in the oven, lay a clean damp tea towel on the work surface. Top with a sheet of greaseproof paper that is slightly larger than the baking tin, and sprinkle the 1 tablespoon of caster sugar in an even layer all over the greaseproof paper.
- Using oven gloves, carefully tip the hot cake out on to the greaseproof paper / baking parchment, gently peeling off the baking paper that the cake was cooked on.
- Score a line across one narrow edge of the sponge 1-2 cm (½ inch) from the edge, with a sharp knife, taking care not to cut all the way through.
- Starting at the end where you made the cut, tightly roll up the cake together with the baking parchment / greaseproof paper. Leave to cool.
- Once the cake is completely cold, unwrap and remove the baking parchment / greaseproof paper. Spread with the lemon curd then roll the cake back up.
- Place on a serving plate and dust with icing sugar / confectioners sugar. Best served the day it is made.
Video
Notes
Eggs – I use size large eggs weighing approx. 55g – 60g each. Use room temperature eggs. Eggs are what help create that lightness in a 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.
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. Or when a skewer or toothpick inserted into the sponge comes out clean
Nutrition
Calories: 136kcalCarbohydrates: 25gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 61mgSodium: 53mgPotassium: 52mgFiber: 1gSugar: 17gVitamin A: 92IUVitamin C: 7mgCalcium: 14mgIron: 1mg
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