Lemon Easter Swiss Roll Cake

A Lemon Easter Swiss Roll Cake is a perfect light and tangy dessert for spring. Here’s a recipe for you:

Ingredients:

For the Sponge Cake:

• 4 large eggs, at room temperature

• 1 cup (200g) granulated sugar

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest (freshly grated)

• 1/2 cup (65g) all-purpose flour

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• Powdered sugar for dusting (optional)

For the Lemon Filling:

• 1 cup (240ml) heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• 2 tablespoons lemon curd (store-bought or homemade)

• 1 tablespoon lemon zest (optional, for extra flavor)

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Instructions:

1. Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Line a 15×10-inch baking sheet with parchment paper and lightly grease the paper.

2. In a large bowl, whisk the eggs with the granulated sugar until thick, pale, and fluffy (about 5-7 minutes using an electric mixer). The mixture should form ribbons when you lift the whisk.

3. Gently fold in the vanilla extract and lemon zest.

4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold this dry mixture into the egg mixture using a rubber spatula, being careful not to deflate the batter.

5. Pour the batter onto the prepared baking sheet, spreading it out evenly with a spatula.

6. Bake in the preheated oven for 10-12 minutes, or until the cake is lightly golden and springs back when touched.

7. Remove from the oven and immediately turn the cake onto a clean kitchen towel dusted with powdered sugar (this helps prevent sticking). Peel off the parchment paper and roll the cake up in the towel from one end to the other. Let it cool completely in the rolled-up shape.

2. Make the Filling:

1. In a mixing bowl, beat the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

2. Gently fold in the lemon curd and lemon zest until well combined. You can adjust the amount of lemon curd to your desired level of tanginess.

3. Assemble the Cake:

1. Once the cake has cooled completely, carefully unroll it.

2. Spread the lemon filling evenly over the inside of the cake.

3. Re-roll the cake gently, being cautious not to tear the sponge.

4. If desired, dust the top with powdered sugar for a nice finish.

4. Chill and Serve:

• Refrigerate the Swiss roll for at least 30 minutes to let the flavors meld and to make slicing easier.

• Slice into 1-inch pieces, and serve chilled!

Enjoy your Lemon Easter Swiss Roll Cake—light, refreshing, and the perfect treat for spring!