There’s something truly elegant about a perfectly rolled sponge cake filled with fluffy, zesty lemon cream. This Lemon Cream Swiss Roll isn’t just a dessert; it’s an experience, with its refreshing citrus zing balanced by the light, sweet sponge that melts in your mouth. Follow along for step-by-step instructions to create this beautiful, homemade Lemon Cream Swiss Roll—a treat so captivating, your guests will be asking for seconds!
Why This Lemon Cream Swiss Roll Stands Out
A Lemon Cream Swiss Roll, when done right, offers the perfect balance of flavors and textures. The soft sponge layer wraps the creamy, tangy lemon filling in a dessert that’s as light as it is flavorful. This exclusive recipe is crafted to create an easy-to-follow yet professional-quality dessert that will have everyone mesmerized by its presentation and taste. Plus, we’ll go over every detail to ensure your Swiss roll is a success.
Ingredients
For the Sponge Cake:
- 4 large eggs (room temperature)
- 3/4 cup (150g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup (30g) cornstarch
- 3/4 cup (95g) all-purpose flour (sifted)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Lemon Cream Filling:
- 1 cup (240ml) heavy whipping cream (chilled)
- 1/3 cup (40g) powdered sugar (sifted)
- 1/4 cup (60g) lemon curd
- 1 tablespoon lemon zest (freshly grated)
- 1 teaspoon pure vanilla extract
Optional Toppings:
- Powdered sugar for dusting
- Lemon zest curls or thin lemon slices for garnish