Side Pannel
Lemon Swiss Roll
Lemon Swiss Roll
- Recipe Submitted by maryjosh on 01/24/2019
Ingredients List
- For Cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 fresh medium lemon (juice and zest of one lemon)
- For lemon filling:
- 1 cup heavy whipping cream
- ½ cup powdered sugar + more for dusting
- 2 tablespoon lemon juice
Directions
For Cake:
Preheat oven to 350 F.
Butter and line a 9 by 13-inch baking tray or Swiss Roll Pan with baking paper.
In a stand mixer fitted with a paddle attachment, combine eggs and granulated sugar.
Beat on medium-high speed for 3 minutes until light yellow and thickened.
Next, add the lemon juice, lemon zest and vanilla extract and mix until combined.
In separate bowl, whisk together all-purpose flour, baking powder and ¼ teaspoon salt. Stir into wet ingredients, mix until just combined.
Pour the batter evenly into prepared pan and bake 10-12 minutes or until cake springs back when lightly touched.
Cool for 5 minutes
On a board or heat-resistant table lay down a clean tea towel or parchment paper and sift a good layer of confectioner’s sugar on top.
When the cake is finished baking, carefully flip the cake over onto the sugar coated towel or paper. The sugar will keep it from sticking.
Carefully, pull the parchment paper off of the cake.
Roll up cake in towel, starting with a short side.
Cool completely on a wire rack.
For lemon filling:
In a medium bowl, add the heavy whipping cream and mix until becomes thick.
Add powdered sugar and lemon juice and mix until combined.
Unroll cake, spread lemon filling over cake to within 1 in. of edges.
Roll up again.
Place seam side down on a platter.
Sprinkle with powdered sugar, garnish with lemon slice.
Preheat oven to 350 F.
Butter and line a 9 by 13-inch baking tray or Swiss Roll Pan with baking paper.
In a stand mixer fitted with a paddle attachment, combine eggs and granulated sugar.
Beat on medium-high speed for 3 minutes until light yellow and thickened.
Next, add the lemon juice, lemon zest and vanilla extract and mix until combined.
In separate bowl, whisk together all-purpose flour, baking powder and ¼ teaspoon salt. Stir into wet ingredients, mix until just combined.
Pour the batter evenly into prepared pan and bake 10-12 minutes or until cake springs back when lightly touched.
Cool for 5 minutes
On a board or heat-resistant table lay down a clean tea towel or parchment paper and sift a good layer of confectioner’s sugar on top.
When the cake is finished baking, carefully flip the cake over onto the sugar coated towel or paper. The sugar will keep it from sticking.
Carefully, pull the parchment paper off of the cake.
Roll up cake in towel, starting with a short side.
Cool completely on a wire rack.
For lemon filling:
In a medium bowl, add the heavy whipping cream and mix until becomes thick.
Add powdered sugar and lemon juice and mix until combined.
Unroll cake, spread lemon filling over cake to within 1 in. of edges.
Roll up again.
Place seam side down on a platter.
Sprinkle with powdered sugar, garnish with lemon slice.
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