Description
Lemon Easter Swiss Roll Cake is a light and elegant spring dessert made with fluffy sponge cake rolled around a creamy lemon filling. Perfect for Easter brunch or spring gatherings, this citrusy Swiss roll is a show-stopping treat that's easy to make and beautiful to serve. Keyword: Lemon Easter Swiss Roll Cake
Ingredients
- For the Sponge Cake:
- Eggs, separated
- Granulated sugar
- Canola or vegetable oil
- Whole milk
- All-purpose flour
- Baking powder
- Cream of tartar (optional)
- Lemon zest
- Powdered sugar (for rolling)
- For the Lemon Cream Filling:
- Heavy whipping cream
- Lemon curd
- Powdered sugar or granulated sugar
- Vanilla extract
- Optional: extra lemon zest
- Optional Topping:
- Whipped cream
- Fresh berries
- Extra lemon curd
- Powdered sugar (for dusting)
Instructions
- Make the Sponge: Beat egg yolks with sugar until pale. Mix in oil, milk, and lemon zest. In a separate bowl, beat egg whites with sugar (and cream of tartar) until stiff peaks form. Gently fold whites into yolk mixture. Fold in flour and baking powder. Spread batter into a parchment-lined jelly roll pan and bake at 350°F (175°C) for 12–15 minutes.
- Roll While Warm: Turn cake onto a powdered sugar–dusted towel. Peel off parchment, roll up from the short end, and let cool completely.
- Make Filling: Beat cream with sugar and vanilla to soft peaks, then fold in lemon curd until smooth.
- Assemble: Unroll the cooled cake. Spread the lemon filling evenly. Re-roll, wrap in plastic, and chill for at least 30 minutes.
- Decorate and Serve: Top with whipped cream, lemon zest, powdered sugar, or fresh berries. Slice and serve chilled.
Notes
- Add fresh berries inside the roll for extra flavor and color.
- Use orange or lime zest for a citrus variation.
- Chill well before slicing for clean, neat layers.
- For a festive Easter look, pipe whipped cream rosettes and top with pastel sprinkles.
