Did someone say lemon?
This is Lemon, with a capital L. Seriously flavourful and with a tingly tastebud sensation, this is the “Lemon” Swiss Roll, not “lemon” Swiss roll.
My name is Brett and I love lemon desserts. Lemon meringue pie, lemon drizzle cake, you name it; I love the sweet citrus flavor that lemons have. This Swiss roll is no different, with it’s lemon and vanilla whisked sponge cake and lemon curd filling, it will satisfy even the pickiest of lemon lovers.
Give me a choice of a chocolate cake or a lemon cake and I will probably dive for the lemon flavor, I think it comes from my mum’s side 😉
Lemon is just such a refreshing flavor and even though I love chocolate cakes and cookies, sometimes chocolate can be a bit over the top. However, a lemon, plain or vanilla flavor can just hit the spot.
I love Swiss rolls/ cake rolls. They are the same thing but in Scotland, we call them Swiss rolls, capiche?
Swiss rolls are such a versatile cake, you can make the cake any flavor and the filing any flavor and you have a showstopper of a cake. The swirl of the filling in the cake makes it look like a difficult cake to make but actually, it is so easy using my no-fail recipe.
Swiss rolls are notorious for being a bit “temperamental”; sometimes not rising, sometimes chewy and sometimes just not working at all! However, the main fear that strikes bakers is when their Swiss rolls crack and break when rolling up. I have created a recipe that guarantees every Swiss roll cake you will make to be perfect. Purists may not agree with my recipe as a traditional Swiss roll cake should only contain three ingredients but after making the traditional recipe for many years, I decided to venture off track and create the perfect no-fail recipe, perfect for beginner bakers to advanced bakers alike.
Instead of having a three ingredient sponge which may or may not fail for new bakers to this type of cake, I created the same basic recipe but added my top 2 secret ingredients to create this foolproof cake that I promise won’t be flat, chewy or have the tendency to crack and break.
Secret ingredient 1 – boiling water
Just one tablespoon of boiling water is a miracle worker in this cake. Once you add and fold in the flour, if over-mixed, the flour develops a tough gluten structure, giving the cake a chewy texture. The boiling water can also tenderize the batter, making it looser and not become as chewy. Also, the water helps the cake not to crack when rolled.
Secret ingredient 2 – oil
Traditionally, a Swiss roll is a fatless cake, only containing the fat from egg yolks, however, the absence of fat can make the cake dry, tough, crack or break and the cake normally goes stale in a day. By adding just one tablespoon or 15g of oil, you can avoid all of these problems! The oil tenderizes the batter, reduced the chance of a tough dry cake and also adds “flexibility” to the cooked cake, being able to roll it without cracks and breakages forming.
For the filling of this cake, I made a super simple lemon curd-style filling. Be warned; this lemon curd is so lemony, it will make your lips pucker and crave for more. Even though the filling is sweet, you can add more sugar if you desire a less intense puckering sensation.
The lemon curd contrasts so nicely against the sweet sponge and altogether, this cake is such a delicious lemony hit if you are craving a citrus punch. You can even use a good quality shop-bought lemon curd in place of the homemade one I have included. Make sure the curd contains butter and sugar, not margarine and glucose-fructose syrup. The authentic lemon curd may also be labeled as “lemon cheese”.
If you make my Lemon Swiss Roll 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 lemon filling* 1 lemon, juice and zest or 125g good quality lemon curd or lemon “cheese” For the cake 3 eggs, free range or organic, at room temperature 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 at room temperature.
How do you make Lemon Swiss Roll
75g caster sugar
1 egg, free range or organic, at room temperature
1/2 tsp. vanilla extract
1 tiny pinch of salt
1 tbsp. butter
100g caster sugar
1 tsp. vanilla extract
zest of 1 large lemon
100g plain flour
1 tbsp. oil, I used rapeseed
1 tbsp. lemon juice
1 tbsp. boiling water
Try out our Lemon Swiss Roll recipe and post your results below in the comments…
For the lemon filling*
1 lemon, juice and zest
125g good quality lemon curd or lemon “cheese”
For the cake
3 eggs, free range or organic, at room temperature
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 at room temperature.