Lemon Swiss Roll Recipe

• tiempo total: 1 hour 46 minutes

Ingredientes

for a baking tray approx. 30 × 40 cm / 12 × 16″)

For the sponge cake:

4 medium eggs

1 pinch of salt

100 g sugar (½ cup)

1 tsp vanilla extract

80 g all-purpose flour (⅔ cup)

20 g cornstarch (2 tbsp)

Zest of 1 organic lemon

1–2 tsp lemon juice

For the lemon cream:

250 g quark or cream cheese (about ⅔ cup, depending on consistency)

200 ml heavy cream (¾ cup + 1 tbsp)

40 g powdered sugar (⅓ cup)

Zest of 1 organic lemon

2–3 tbsp lemon juice (to taste)

½ packet whipped cream stabilizer

For dusting & filling:

Powdered sugar

Instrucciones

Preheat the oven to 180 °C (350 °F) top/bottom heat or 160 °C (320 °F) fan. Line a baking tray with parchment paper.

Beat the eggs with the salt until foamy, then slowly add the sugar. Beat for at least 5 minutes until very fluffy. Stir in vanilla extract, lemon zest, and lemon juice.

Mix the flour with the cornstarch and gently fold into the batter. Don’t overmix to keep the sponge airy.

Spread the batter evenly on the tray and bake for about 10–12 minutes, until golden (do a toothpick test).

Invert the sponge onto a kitchen towel sprinkled with sugar. Carefully peel off the parchment paper and roll it up loosely from the long side with the towel. Let it cool completely.

For the filling, mix quark or cream cheese with powdered sugar, lemon zest, and lemon juice until smooth. Whip the cream with the stabilizer and gently fold it into the lemon mixture.

Unroll the cooled sponge and spread the lemon cream evenly over it, leaving a bit of space at the edges.

Roll it up again and place seam-side down on a serving plate. Optionally, pipe small cream swirls on top and chill for 1–2 hours.

Dust with powdered sugar before serving. Garnish with lemon slices and mint if desired.

So light, so lemony – perfect for spring and summer! 🍋