Lemon Swiss Roll Delight (Printable Version)
Fluffy cake infused with fresh lemon and creamy filling, perfect for a bright, tangy dessert.
# What You'll Need:
→ Cake Base
01 -
3/4 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon table salt
04 -
2/3 cup granulated sugar
05 -
1 1/2 tablespoons fresh lemon zest
06 -
3 large eggs, room temperature
07 -
2 tablespoons fresh lemon juice
08 -
2 tablespoons vegetable oil
09 -
1/2 teaspoon pure lemon extract
10 -
1 drop yellow gel food coloring
11 -
1/4 cup powdered sugar (for dusting tea towel)
12 -
1 tablespoon powdered sugar (for finishing)
→ Filling
13 -
4 ounces cream cheese, softened
14 -
1 cup powdered sugar, sifted
15 -
1 tablespoon fresh lemon zest
16 -
1 cup whipped topping, thawed
# Step-by-Step Guide:
01 -
Preheat the oven to 375°F. Line a 10x15x1 inch jelly roll pan with parchment paper and lightly spray with nonstick cooking spray.
02 -
Whisk together flour, baking powder, and salt in a small bowl until evenly blended.
03 -
Stir granulated sugar and fresh lemon zest in a separate bowl to release lemon oils and flavor.
04 -
Using a stand or hand mixer on high speed, beat eggs for 5 minutes until pale yellow and frothy, tripling in volume.
05 -
Lower mixer speed to low. Add sugar-lemon mixture, lemon juice, vegetable oil, lemon extract, and yellow gel food coloring. Mix on medium speed for 1 to 1.5 minutes until combined.
06 -
Gently fold flour mixture into wet ingredients with a silicone spatula, preserving airiness of batter.
07 -
Pour batter evenly into prepared pan. Bake for 10 to 12 minutes until cake springs back when lightly touched.
08 -
Dust a clean tea towel with 1/4 cup powdered sugar while cake bakes.
09 -
Remove cake from oven, carefully loosen edges with a knife. Immediately place the powdered towel on top of the cake, then place a cutting board or baking sheet on the towel. Wearing heat protection, flip the cake onto the towel and gently peel off parchment paper.
10 -
Starting from one short end, carefully roll the cake and towel together. Set aside to cool completely for approximately one hour.
11 -
Beat softened cream cheese on medium-high speed until smooth. Gradually add powdered sugar, mixing well after each addition. Fold in fresh lemon zest, then gently incorporate whipped topping.
12 -
Unroll cooled cake carefully. Evenly spread filling, avoiding edges. Re-roll cake tightly, wrap in plastic wrap, and refrigerate at least one hour or overnight to set.
13 -
Remove plastic wrap, dust top with powdered sugar. Slice into 1/2 inch pieces. Store leftovers refrigerated up to 4 days or freeze up to 3 months wrapped in plastic wrap and foil; thaw before serving.
# Additional Notes:
01 -
Watch the cake carefully while baking to prevent cracking; the texture should remain springy.
02 -
Rolling the cake while warm helps prevent cracking and ensures pliability.