I love Swiss rolls, sweet rolls, bread rolls… Practically everything with the word “roll” in the title. You just can’t go wrong! Sweet, creamy and fruity, it is basically summer in a mouthful. ( < I have said that saying so many times!)
I can’t believe the summer solstice has just past, the nights will soon be getting shorter and the evenings will become warmer. I love summer nights; sitting in the garden, watching the world go by with a fruity drink in-hand. Barbecues just make my summer complete, friends round enjoying good food while the sun sets. It’s a good job I live in the countryside!
This cake roll is perfect for any occasion; a zippy lemon sponge made with only 3 core ingredients are the base for this summer bake. A quick lemon yogurt filling tops the cake, tasting exactly like my mum’s amazing lemon cheesecake. The final filling is a super quick and easy cooked strawberry sauce, only 4 ingredients. This is definitely a speedy cake to be proud off (in the baking and making, maybe not in the assembling)!
This cake is easy to make and requires very little effort. To start, whip up your eggs with the sugar until mousse-like in texture. This gives the cake it’s feather-light texture. Fold in the rest of the ingredients and bake until golden. Roll cakes always cook super quickly, about 8 to 10 minutes.
Roll cakes are so versatile, you can jazz them up any way you fancy. Make a chocolate one, vanilla, peanut butter… You can even make savory ones! Once you make this cake once, you will understand how easy it is to make a difficult-looking cake.
No special equipment is needed to make this cake. I used an electric hand-held mixer but you could easily use a stand mixer if you have one or, if you are extremely brave and have strong arm muscles, you could whisk by hand!
All the ingredients are probably in your house right now, lemons, strawberries, and Greek yogurt to name a few.
I cannot tell you how good the lemon filling is, really! I didn’t want to put cream in the cake as I know summer is approaching fast but I still wanted a creamy and rich filling. A small tub of Greek yogurt was sitting in the fridge and then I had my light bulb moment.
Lemon + sugar + yogurt = heaven
Why has one filled when you can have two? ;D
Eating this cake is like a mouthful of yumminess, sweet and light cake, creamy and sharp lemon cream and very berry strawberries… Delicious!
If you make my Italian Pistachio Cantucci Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
For the roll 3 Eggs For the strawberry filling 300g Strawberries, hulled and sliced thickly For the lemon filling 150g Greek-style yogurt, I used full fat This roll is best eaten on the day of making but it still tastes great 2 -3 days after baking. It should be stored in an air-tight container in the fridge.
How do you make Lemon & Strawberry Swiss Roll
75g Caster Sugar
1 tsp. Vanilla Extract
Zest of 1 lemon
2 tbsp. Hot water
75g Self-raising flour
1 tbsp. Caster sugar
1 tbsp. Cornflour
3 tbsp. Water
40g Icing sugar, sieved
Zest of 1/2 lemon
Juice of 1/2 lemon
Try out our Lemon & Strawberry Swiss Roll recipe and post your results below in the comments…
For the roll
For the strawberry filling
300g Strawberries, hulled and sliced thickly
For the lemon filling
150g Greek-style yogurt, I used full fat
This roll is best eaten on the day of making but it still tastes great 2 -3 days after baking. It should be stored in an air-tight container in the fridge.