If you like fluffy Lemon Swiss Roll recipe and a refreshing cream filling, you will love this lemon roll! With a light yoghurt cream filling, it is the star of the coffee table.
At every birthday party, my grandmother used to make sponge cakes especially for the birthday boy. Days ago, we were thinking about which filling we would choose this time. Sometimes there was a dark chocolate and hazelnut roll, a delicate pink strawberry roll, a summer fruit sponge roll, or a fresh mint lemon roll. It is always tailored to the personal taste of the birthday boy. No matter how old you are, this classic has taken its place on cake tables every year.
The preparation of a Swiss roll is no more complicated than a regular cake. In order for the dough not to tear and roll easily, I have written my suggestions for the preparation stages one by one for you.
Summer, sun, lemon cake! Temperatures are rising rapidly on thermometers. This increases the desire for light and refreshing delicious desserts when it comes to desserts. The sweet and sour filling, along with the fluffy sponge cake, provides a lively summer feeling and plenty of good mood in this Lemon Swiss Roll. Whether it’s a garden party or a birthday party: fluffy sponge cake is great for cake fans, big and small!
Why you should definitely try the Lemon Swiss Roll
The fluffy Lemon Swiss Roll is a delicious cake classic that belongs in every baking repertoire! With fluffy pastry and creamy lemon curd, our lemon cake brings back memories and tastes just as deliciously light as it did when Grandma made it!
The lemon cake is a quick and easy dessert idea with a guarantee of success. It is easy to prepare and can also be decorated with a fine dusting of icing sugar or creamy topping.
If a piece or two of the lemon cake happiness is left over (if the sponge roll hasn’t already been eaten down to the last crumb!), they can easily be frozen and defrosted within a few hours before the next coffee party. Soft, sweet enjoyment, just like freshly baked!
Why did my Swiss roll go rubbery?
- Overbaking: If the Swiss roll was baked for too long, it can become tough and rubbery. To prevent this, make sure to set a timer and carefully monitor the baking time.
- Using too much flour: If you use too much flour in the cake batter, it can make the cake dense and rubbery. Make sure to accurately measure the ingredients and follow the recipe closely.
- Overmixing the batter: Overmixing the batter can result in a tough, rubbery cake. Make sure to mix the batter just until the ingredients are well combined and stop as soon as you reach that point.
- Using the wrong type of flour: Different types of flour have different protein content, which can affect the texture of the cake. Using a flour with a high protein content, such as bread flour, can result in a tougher, denser cake. Make sure to use the type of flour specified in the recipe.
- Filling the roll too tightly: If the filling is packed too tightly into the roll, it can cause the cake to become rubbery. Make sure to spread the filling evenly, but not too thickly, and leave some space around the edges of the cake to allow it to expand as it bakes.
What do Swiss rolls have in them?
Swiss rolls, also known as jelly rolls or cream rolls, are a type of sponge cake that is filled with a creamy or jam filling and rolled up into a spiral shape. The cake itself is made with a light and airy sponge cake that is made with flour, eggs, sugar, and butter or oil. The filling can vary, but common options include whipped cream, jam, or buttercream frosting. Some variations of the recipe may also include flavoring ingredients such as vanilla extract or cocoa powder. Swiss rolls are typically served in slices, with the spiral pattern of the filling visible on the cross-section.
How do you prevent the cracking of the Swiss roll during roll out?
- Use a hot, damp towel to loosen the cake from the baking sheet: Before you start rolling, place a hot, damp towel over the cake and let it sit for a few minutes. This will help to loosen the cake from the baking sheet and make it easier to roll without cracking.
- Roll the cake while it is still warm: It is easier to roll the cake while it is still warm, so try to do it as soon as the cake comes out of the oven. If the cake has cooled too much, it will be more prone to cracking as you roll it.
- Use a flexible spatula to help roll the cake: As you roll the cake, use a flexible spatula or butter knife to gently lift and support the cake as you go. This will help to prevent the cake from cracking or tearing as you roll it.
- Don’t roll the cake too tightly: Make sure not to roll the cake too tightly, as this can cause it to crack. Roll it gently and leave some space around the filling so that the cake has room to expand as it cools.
- Dust the cake with powdered sugar before rolling: Before you roll the cake, sprinkle it lightly with powdered sugar. This will help to prevent the filling from sticking to the cake and make it easier to roll without cracking.
What is the difference between Swiss roll and cake roll?
A Swiss roll, also known as a jelly roll, is a type of cake that is made by spreading a thin layer of sponge cake batter onto a sheet pan and baking it until it is cooked through. Once the cake is baked, it is rolled up with a filling, typically a whipped cream or fruit filling. The roll is then cut into slices to serve.
A cake roll, on the other hand, is a type of cake that is made by spreading a thin layer of cake batter onto a sheet pan and baking it until it is cooked through. Once the cake is baked, it is rolled up with a filling, typically a whipped cream or fruit filling. The roll is then frosted or glazed and decorated with additional ingredients, such as sprinkles or fruit, before being cut into slices to serve.
So, the main difference between a Swiss roll and a cake roll is the type of cake that is used as the base. A Swiss roll is made with a sponge cake, while a cake roll can be made with a variety of different types of cake, such as chocolate, vanilla, or red velvet. Additionally, a Swiss roll is typically not decorated or frosted, while a cake roll may be frosted or glazed and decorated with additional ingredients.
Ingredients for Lemon Swiss Roll Recipe
Servings: 16 Preparation:40 minutes Cooking time: 15 minutes Calories: 180 Fat: 9g
For the cake
5 eggs
150 g sugar
150 g flour
1 tsp baking powder
1 organic lemon (grated)
1 pinch of salt
For the filling
100 ml lemon juice
6 leaves gelatine
150 g yoghurt
3 tbsp sugar
300 g cream
150 g lemon curd
2 – 4 lemon slices to garnish
some icing sugar to garnish
Instructions
Preheat the oven to 180 degrees. Cover the baking tray with baking paper. Beat the eggs with a mixer until foamy. Gradually add the sugar and salt. Beat for 4 minutes. Mix flour with baking powder and lemon zest and stir in briefly.
Spread the batter onto the prepared tray. Bake in the preheated oven for approx. 14 minutes. After baking, remove the sponge cake DIRECTLY from the tray and turn out onto a large piece of baking paper. IMPORTANT: leave the baking paper attached until the sponge has cooled and the filling has been made.
Soak the gelatine in cold water according to the instructions on the packet. Squeeze it out and dissolve it in a pan with the lemon juice and sugar. Mix the yoghurt with the gelatine mixture in a bowl and refrigerate for 10 minutes. Whip the cream until stiff and stir in.
Remove the baking paper and spread the lemon curd on the sponge cake. Spread the lemon yoghurt cream on top, leaving a rim of about 3 cm at the top. Carefully roll up using the baking paper and transfer to a board. Refrigerate for at least 1 hour.
Unwrap from the baking paper and place on a cake plate with the seal facing downwards. Garnish with icing sugar and lemon slices.
Tip
A sugared tea towel is no longer necessary, nor is separating the eggs. Beat the egg-sugar mixture for 5 minutes so that it is stable.
Ingredients
- For the cake
- 5 eggs
- 150 g sugar
- 150 g flour
- 1 tsp baking powder
- 1 organic lemon (grated)
- 1 pinch of salt
- For the filling
- 100 ml lemon juice
- 6 leaves gelatine
- 150 g yoghurt
- 3 tbsp sugar
- 300 g cream
- 150 g lemon curd
- 2 - 4 lemon slices to garnish
- some icing sugar to garnish
Instructions
- Preheat the oven to 180 degrees. Cover the baking tray with baking paper. Beat the eggs with a mixer until foamy. Gradually add the sugar and salt. Beat for 4 minutes. Mix flour with baking powder and lemon zest and stir in briefly.
- Spread the batter onto the prepared tray. Bake in the preheated oven for approx. 14 minutes. After baking, remove the sponge cake DIRECTLY from the tray and turn out onto a large piece of baking paper. IMPORTANT: leave the baking paper attached until the sponge has cooled and the filling has been made.
- Soak the gelatine in cold water according to the instructions on the packet. Squeeze it out and dissolve it in a pan with the lemon juice and sugar. Mix the yoghurt with the gelatine mixture in a bowl and refrigerate for 10 minutes. Whip the cream until stiff and stir in.
- Remove the baking paper and spread the lemon curd on the sponge cake. Spread the lemon yoghurt cream on top, leaving a rim of about 3 cm at the top. Carefully roll up using the baking paper and transfer to a board. Refrigerate for at least 1 hour.
- Unwrap from the baking paper and place on a cake plate with the seal facing downwards. Garnish with icing sugar and lemon slices.
If you like our recipe, would you please support us by sharing it?
