Lemon Swiss Roll
Cook time:
Total time:
- 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)
- 1 cup heavy whipping cream
- ½ cup powdered sugar + more for dusting
- 2 tablespoon lemon juice
- 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.
- 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.
Recipe by Yummiest Food Recipes at https://yummiestfood.com/lemon-swiss-roll/
3.5.3208