Lemon Cream Swiss Roll 

Step 1: Preheat and Prepare Your Baking Sheet

1. Preheat your oven to 375°F (190°C).
2. Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper, allowing some overhang on each side. This will help you lift the cake out smoothly.

Step 2: Make the Sponge Cake Batter

1. In a large mixing bowl, add the eggs and sugar. Using an electric mixer on high speed, beat for 5-7 minutes until the mixture becomes thick, pale, and doubles in volume. This will give the cake its airy texture.
2. Add vanilla extract and mix on low speed until combined.
3. Sift the cornstarch, flour, baking powder, and salt together in a separate bowl. Gradually fold the dry ingredients into the egg mixture using a spatula, being gentle to keep as much air as possible in the batter.

Step 3: Bake the Cake

1. Pour the batter into the prepared pan and spread it evenly.
2. Bake for 10-12 minutes until the cake is golden and springs back when touched.
3. Once baked, immediately remove the cake from the oven. Run a knife around the edges and gently lift the cake from the pan using the parchment paper.

Step 4: Roll the Cake While Warm

1. Lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
2. Carefully flip the warm cake onto the towel, with the parchment paper facing up. Gently peel off the parchment paper.
3. Starting from one short end, roll the cake up with the towel, making sure it’s not too tight to avoid cracking. This step “trains” the cake to hold its shape. Let it cool to room temperature while rolled up.

Step 5: Prepare the Lemon Cream Filling

1. In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
2. Add the lemon curd, lemon zest, and vanilla extract, and continue to whip until the mixture is thick and creamy, with firm peaks. Be careful not to overbeat; you want it fluffy, not grainy.

Step 6: Unroll and Fill the Cake

1. Carefully unroll the cooled sponge cake, and spread the lemon cream filling evenly over the surface, leaving a small border around the edges.
2. Gently re-roll the cake, this time without the towel. If it cracks a little, don’t worry; the powdered sugar and any additional garnish will help conceal minor cracks.

Step 7: Finishing Touches

1. Dust the top with powdered sugar for a delicate, snowy look.
2. For an extra touch of elegance, garnish with lemon zest curls or thin lemon slices.

Step 8: Chill Before Serving

1. Transfer the Lemon Cream Swiss Roll to a plate, cover it loosely with plastic wrap, and refrigerate for at least 1 hour. This allows the flavors to meld beautifully and makes it easier to slice.

Tips for the Perfect Lemon Cream Swiss Roll

• Avoid Overmixing: When folding the flour mixture into the eggs, be as gentle as possible to keep the batter airy.
• Roll While Warm: Rolling the cake while it’s still warm prevents cracks and ensures it will hold the desired shape.
• Lemon Curd Tips: If you want a more intense lemon flavor, make a batch of homemade lemon curd for the filling.

Storage and Serving Suggestions

1. Storage: This roll stays fresh for up to 3 days when refrigerated. Just be sure to keep it covered to retain moisture.
2. Serving: For a delightful presentation, serve each slice with a small dollop of lemon cream and a garnish of fresh berries or a sprig of mint.

Exclusive Tips for the Perfect Swiss Roll Experience

Creating a Lemon Cream Swiss Roll is all about the experience. Let each step in this recipe guide you through a journey of delicious anticipation, and savor each slice of this velvety dessert with a cup of tea or coffee.