...
Go Back
–+ servings
Close-up of a lemon cream swiss roll topped with fresh lemon slices.

Lemon Cream Swiss Roll

5 from 1 vote
Aliana Recipes
This light Lemon Cream Swiss Roll features an airy sponge cake spiraled around a tangy cream cheese filling. It offers a bright citrus flavor and a soft texture that works well for afternoon tea or dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings:10 slices
Course:Dessert
Cuisine:American
Calories:320kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs, room temperature Essential for volume
  • ¾ cup granulated sugar Divided use
  • 1 tablespoon fresh lemon zest Adds aromatic citrus notes
  • 1 tablespoon lemon juice Freshly squeezed
  • ¾ cup cake flour Sifted for lightness
  • 1 teaspoon baking powder Provides lift
  • ¼ teaspoon salt Balances sweetness
  • ¼ cup powdered sugar For dusting the towel
  • 8 oz cream cheese, softened Base of the filling
  • ½ cup unsalted butter, softened Adds creaminess
  • 1 ½ cups powdered sugar Sweetens the filling
  • 1 tablespoon heavy cream Adjusts consistency

Equipment

  • 1 Jelly Roll Pan (10x15 inch) Standard size for rolls
  • 1 Electric mixer Stand or hand held
  • 1 Clean Kitchen Towel For rolling the hot cake
  • 2 Mixing bowls For batter and filling
  • 1 Sifter For aerating flour

Method
 

  1. Preheat your oven to 375°F (190°C) and line a 10x15 inch jelly roll pan with parchment paper.
  2. Beat the eggs on high speed for 5 minutes until pale and thick, gradually adding the granulated sugar.
  3. Fold in the lemon juice and lemon zest gently to maintain the airiness of the batter.
  4. Sift the flour, baking powder, and salt over the egg mixture and fold just until no dry streaks remain.
  5. Spread the batter evenly into the prepared pan and tap it lightly on the counter to release large air bubbles.
  6. Bake for 10-12 minutes until the top springs back when lightly touched.
  7. Invert the hot cake onto a clean kitchen towel dusted with powdered sugar and peel off the parchment paper.
  8. Roll the cake up tightly with the towel starting from the short end and let it cool completely on a wire rack.
  9. Beat the cream cheese, butter, and powdered sugar in a bowl until smooth and creamy.
  10. Unroll the cooled cake gently, spread the filling evenly over the surface, and reroll without the towel.
  11. Chill the roll in the refrigerator for at least one hour before slicing to set the shape.

Nutrition

Serving: 85g (1 slice)Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 180mgPotassium: 85mgSugar: 30gVitamin A: 15IUVitamin C: 2mgCalcium: 4mgIron: 1mg

Notes

Roll the cake while it is still hot to prevent cracks; store leftovers in the refrigerator for up to 3 days. Use room temperature eggs for maximum volume.