This is probably one of my favorite cakes of all time. Its classic, easy, versatile, and impressive! Its a basic fat-less sponge rolled up with something yummy inside! I love making this cake when I'm entertaining since its easy but has a big wow factor!


 Some of my favorite fillings are lemon curd and cream, berry jam with cream and fresh berries (raspberry, blackberry, strawberry), fancy fruit spreads, or Nutella. You really can't go wrong here!

There are a few key steps to making that perfect Swiss Roll. First is to grease your pan, line it with parchment paper, then grease the parchment paper too.


Second is to whip those eggs to foamy perfection. Eggs whip better at room temperature. If you forgot to get them out before you started you can easily bring them up to temp by putting them in a bowl and covering them with hot tap water. They should be warm after about 5 minutes.


Toss 'em in your mixer fitted with the whisk attachment, add the sugar, and beat those babies on high for at least 5 minutes. I've seen recipes even call for 10-15 minutes of whisking so when in doubt, beat 'em a little longer! Mine usually get there in 5-7 minutes. You want to reach the magical state of "the ribbon stage". When you pull the whisk out the eggs you should be able to trace a "ribbon" with the foamy eggs slowly dripping off your whisk.


The third important step is folding in the flour. Lets get one thing straight--folding is very different than mixing! When you mix, you stick in a spoon and stir it around in circles. Folding involves delicate scooping and turning motions. Think rock concert vs. a ballet.

To fold, start by sifting half your flour mixture into the eggs. Take a spatula and gently run it around and under the mixture, ending by folding the mixture over on top of itself. I like to rotate the bowl between each swipe.


Every third or fourth swipe you should cut the spatula right through the middle of the mix and then up and over to keep clumps from forming in the middle. (In these pictures I was making a chocolate Swiss Roll so ignore the random chocolate flecks)


Once you don't see any big streaks of flour sift in the rest of the flour mix and continue the process until all the flour is incorporated.

Now its all ready to be spread out in that jelly roll pan and baked!


While it's baking, prep a big sheet of parchment paper by sprinkling it with powdered sugar. You will need to roll your cake as soon as it comes out of the oven!


When your cake is done (light golden brown, springs back when pressed, toothpick comes out clean, and its pulling slightly away from the edges of the pan), carefully slide a knife around the outside edges of the pan.


Tip the cake over onto the center of the parchment paper. I like to do this in one swift move.


Remove the paper from the bottom of the cake and use a sharp bread knife to trim 1/4-1/2 inch off all the edges of the cake. These edges can be a bit crisp which could make your pretty roll crack. Not cool.


Fold the bottom edge of paper over the short end of the cake that's closest to you.


Gently roll the cake and paper up into a neat spiral. Try to keep it as tight as you can without crushing the cake.


Place on a wire rack to cool completely.


When your cake is cool, unroll it and spread on your lemon curd and whipped cream. Try not to go too thick with fluffy fillings like cream since it will ooze out as you roll it back up.


Once you re-roll your cake place it seam-side down on a serving plate. You can make the ends of the swirl look all perfect by filling any little gaps with cream and scraping the end with a spatula. You should have a nice clean edge on the end since you trimmed it earlier.


If you want to take things to the next level, put a little extra cream into a piping bag fitted with a star tip. Pipe six swirls down the top of your cake.


Top each swirl with a candied lemon slice (or a raspberry, or chocolate sprinkles, etc.)

Lemon Cream Swiss Roll

By Brilliant Blonde

Print

• 140g/ 1 cup flour*
• 1 1/2 tsp baking powder*
• Pinch of salt*
• 140g/ 2/3 cup sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla (or other flavored extract)
• Powdered sugar 
• 250mL/ 1 cup heavy whipping cream, whipped to stiff peaks**
• 1 recipe lemon curd **
• Candied lemon slices

1. Heat oven to 400F and grease and line a 15 1/2 x 10 inch jelly roll pan (or similar size) with parchment paper.
2. Sift flour, baking powder, and salt together and set aside.
3. Beat eggs and sugar on medium high speed for 5-7 minutes until they are light, fluffy, and tripled in volume 
4. Add vanilla or extract and mix until incorporated. 
5. Sift in half of the flour mixture and fold in until no large streaks of flour remain. Sift in the rest of the flour and fold in until completely incorporated. 
6. Spread into an even layer in your greased pan. 
7. Bake 8-10 minutes until a light golden brown and springy to the touch when lightly pressed. 
8. While cake is baking cut a large piece of parchment paper and dust with powdered sugar.
9. When cake comes out of the oven carefully run a butter knife around all the edges. Turn cake out onto the parchment paper and remove the paper on the bottom of the cake. Use a sharp bread knife to trim 1/4-1/2 inch off all edges of the cake. Fold the paper over one short end of the cake and roll the cake and paper into a spiral, keeping it as tight as you can without crushing the cake. Place on a wire rack to cool 
10. When your cake is cool unroll it and spread on your fillings. Re-roll your cake place it seam-side down on a serving plate. Clean up the ends of your spiral by filling any gaps in the filling and scraping the end smooth.
11. For decoration put extra cream in a piping bag fitted with a star tip. Pipe 6 swirls onto the cake. Top each swirl with a slice of candied lemon. 

*You can use 140g/ 1 cup self-rising flour instead of the flour, baking powder, and salt.
**You can fill this Swiss Roll with all kinds of fillings! Berry jam with cream and fresh berries (raspberry, blackberry, strawberry), fancy fruit spreads, nutella, etc.