🍋 Lemon Swiss Roll with Cream

🧾 Ingredients

For the Sponge Cake

• 4 large eggs (room temperature)
• 80g (1/3 cup) granulated sugar
• 60g (1/2 cup) cake flour (sifted)
• 20ml (1 1/2 tbsp) milk
• 20ml (1 1/2 tbsp) vegetable oil
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp fresh lemon juice

For the Cream Filling

• 200ml (3/4 cup) heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 tsp lemon juice (optional, for a light tang)

For Decoration

• Powdered sugar (for dusting)
• Sliced almonds
• Fresh mint leaves
• Lemon zest curls (optional)

👨‍🍳 Instructions

Step 1: Prepare the Batter

1. Preheat oven to 170°C (340°F). Line a 10x15-inch (25x38 cm) baking tray with parchment paper.
2. Separate egg whites and yolks.
3. Beat egg yolks with half of the sugar until pale and creamy.
4. Add milk, oil, vanilla extract, lemon zest, and lemon juice. Mix well.
5. Sift in cake flour and gently fold until smooth.

Step 2: Make the Meringue

1. Beat egg whites until foamy.
2. Gradually add the remaining sugar and whip until soft peaks form.
3. Gently fold the meringue into the batter in 2–3 additions, keeping the mixture airy.

Step 3: Bake the Cake

1. Pour the batter into the prepared pan and spread evenly.
2. Tap lightly to remove large air bubbles.
3. Bake for 12–15 minutes, until the cake springs back when lightly touched.

Step 4: Roll While Warm

1. Turn the cake out onto a clean sheet of parchment paper immediately after baking.
2. Peel off the baking paper carefully.
3. Roll the cake (with the new parchment) while still warm.
4. Let it cool completely in this rolled shape.

Step 5: Make the Cream

1. Whip heavy cream, powdered sugar, vanilla, and lemon juice until soft to medium peaks form.
2. Keep chilled until ready to assemble.

Step 6: Assemble the Roll

1. Carefully unroll the cooled cake.
2. Spread an even layer of whipped cream across the surface.
3. Roll the cake back tightly (without parchment).
4. Refrigerate for at least 1 hour to set.

Step 7: Decorate

1. Dust generously with powdered sugar.
2. Sprinkle sliced almonds over the top.
3. Garnish with mint leaves and lemon zest curls.
4. Slice with a sharp knife for clean, neat pieces.

✨ Pro Tips

• Do not overbake — the cake should stay soft and flexible to avoid cracking.
• Rolling the cake while warm helps maintain its shape.
• Use fresh lemon zest for a stronger natural aroma.
• Chill before slicing to get clean, bakery-style cuts.

🍰 Final Result

A light, fluffy lemon sponge rolled with silky cream, balanced with fresh citrus flavor and a delicate sweetness — refreshing, elegant, and perfect for any dessert table.