Zesty Lemon Swiss Roll
Indulge in the bright and refreshing flavors of this Zesty Lemon Swiss Roll. Perfectly light and airy, this dessert combines a soft lemon-infused sponge cake rolled around a luscious lemon filling. Ideal for gatherings, celebrations, or simply to enjoy with a cup of tea, this cake is sure to impress your family and friends. Serve dusted with powdered sugar for an elegant touch, and savor each delightful bite of this citrusy treat.
10
Servings
240
Calories
11
Ingredients
Ingredients
eggs
3 (Beaten)
granulated sugar
1 cup (Divided)
cold water
3 tablespoons (None)
all-purpose flour
1 cup (Sifted)
baking powder
1 teaspoon (None)
salt
1/4 teaspoon (None)
all-purpose flour
3 tablespoons (For filling)
egg
1 (Lightly beaten for filling)
water
3/4 cup (None)
lemon juice
1/4 cup (Freshly squeezed)
powdered sugar
to taste (optional) (For serving)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, beat the eggs and 1 cup of granulated sugar together until thick and smooth, approximately 3-5 minutes.
3
Add the cold water to the egg mixture and mix well.
4
In a separate bowl, sift together the flour, baking powder, and salt. Gently fold this dry mixture into the egg mixture just until combined, being careful not to overmix.
5
Prepare a greased 15x10 inch baking pan by lining it with waxed paper and greasing the paper as well.
6
Carefully spread the batter evenly in the prepared pan.
7
Bake in the preheated oven for 12-14 minutes, or until the center springs back when lightly touched.
8
Once baked, let the cake cool in the pan on a wire rack for 5 minutes.
9
Gently turn the cake out onto a clean kitchen towel, peel off the waxed paper, and starting from the short side, roll it up gently, jelly-roll style. This helps maintain its shape. Let it cool completely on a wire rack.
10
For the filling, combine the remaining 1 cup of sugar, 3 tablespoons of flour, the lightly beaten egg, 3/4 cup of water, and 1/4 cup of lemon juice in a saucepan.
11
Cook over medium heat, stirring constantly until the mixture comes to a boil. Continue to cook and stir for another minute until thickened.
12
Remove from heat and allow the filling to cool to room temperature.
13
Once the cake has cooled completely, carefully unroll it. Spread the cooled lemon filling evenly over the cake, leaving about an inch from the edges.
14
Roll the cake back up tightly, cover it, and chill in the refrigerator for 1-2 hours before serving.
15
Before serving, dust the top with powdered sugar if desired for an extra touch of sweetness.
Nutrition Information
0.6g
Fat
38g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Zesty Lemon Swiss Roll?
A light and airy dessert combining a soft lemon-infused sponge cake with a luscious lemon filling.
How many calories are in one serving?
Each serving contains 240 calories.
What oven temperature is required for baking?
The oven should be preheated to 375°F (190°C).
How long should the cake bake?
The cake should bake for 12-14 minutes or until the center springs back when lightly touched.
What size pan is best for this recipe?
Use a 15x10 inch baking pan greased and lined with waxed paper.
How many eggs are needed for the sponge cake?
The sponge cake requires 3 beaten eggs.
What is the fat content per serving?
The fat content is very low at 0.6g per serving.
How long should I beat the eggs and sugar?
Beat them for approximately 3-5 minutes until the mixture is thick and smooth.
Should the water added to the batter be cold or hot?
The recipe specifies using 3 tablespoons of cold water for the cake mixture.
Do I need to sift the dry ingredients?
Yes, you should sift the flour, baking powder, and salt together before folding into the egg mixture.
How should I prepare the baking pan?
Grease the pan, line it with waxed paper, and then grease the paper again for easy removal.
How do I know the cake is finished baking?
The center should spring back when lightly touched.
How long should the cake cool in the pan before rolling?
Let it cool in the pan on a wire rack for 5 minutes before turning it out.
Why is the cake rolled in a kitchen towel while warm?
Rolling it while warm helps the cake maintain its shape and prevents cracking when it is later filled.
What are the ingredients for the lemon filling?
The filling includes sugar, flour, a lightly beaten egg, water, and lemon juice.
How long do I cook the lemon filling?
Cook over medium heat until it boils, then continue for another minute until thickened.
Does the filling need to be cooled before spreading?
Yes, the lemon filling should be cooled to room temperature before being applied to the cake.
How much lemon juice is needed for the filling?
The recipe requires 1/4 cup of freshly squeezed lemon juice.
How much space should I leave at the edges when spreading the filling?
Leave about one inch from the edges to prevent the filling from leaking out when rolled.
How long does the rolled cake need to chill?
Chill the cake in the refrigerator for 1-2 hours before serving.
What is the serving size for this recipe?
The recipe makes approximately 10 servings.
How much protein is in each serving?
There are 3 grams of protein per serving.
What amount of carbohydrates is in one slice?
Each serving contains 38 grams of carbohydrates.
Can I add a topping to the Swiss roll?
Yes, dusting the top with powdered sugar is recommended for an elegant touch.
What type of flour is used in this recipe?
This recipe uses all-purpose flour for both the cake and the filling.
How much salt is included in the batter?
The recipe calls for 1/4 teaspoon of salt.
How much baking powder is required?
You will need 1 teaspoon of baking powder.
What is the category of this recipe?
This recipe is categorized as a Dessert.
Is this recipe suitable for parties?
Yes, it is ideal for gatherings, celebrations, or enjoying as a spring treat during tea time.
How is the egg prepared for the filling?
The egg for the filling should be lightly beaten before being combined with other ingredients.