Lemon Swiss Roll

This lemon Swiss roll features a spongy lemon infused cake rolled up with a mascarpone cream and fresh lemon curd filling. It's sweet, zesty, and refreshing!

Course Dessert

Cuisine English

Prep Time 20

Cook Time 10

Cooling Time 1

Total Time 1 30

Servings servings

Calories 332kcal

Author Whitney Wright

Ingredients

Lemon Sponge

4 large eggs
2/3 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons vegetable oil
pinch salt
3/4 cup cake flour

Filling

4 oz mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream cold
1/2 cup lemon curd

Instructions

Preheat oven to 350°F. Grease a jelly roll pan (10” x 15”), then line with a sheet of parchment paper, then lightly grease the parchment paper once in the pan.
Place the eggs and granulated sugar and lemon zest in a large bowl, using an electric mixer, or a stand mixer fitted with a whisk attachment, mix on medium high speed for 3-4 minutes or until the mixture is light in color and has doubled in volume.
Add the vegetable oil and salt and mix to combine. Add the cake flour to the wet ingredients and using a rubber spatula, gently fold the flour into the batter doing your best to not deflate the air in the batter.
Pour the batter into the prepared pan. Use an offset spatula to spread the batter into an even layer. Bake for 10-12 minutes or until lightly golden on top. The cake should spring back when touched.
While the cake is baking lay a clean kitchen towel on the table. Sprinkle generously with powdered sugar.
Once the cake is baked, remove it from the oven and carefully tun it upside down onto the towel. Peel off the parchment paper. Dust the top of the cake with additional powdered sugar, then starting with the short side, roll the cake and the towel together into a spiral. Let the cake cool until room temperature.
While the cake is cooling make the cream filling.
Place the mascarpone, powdered sugar, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until combined. With mixture on medium speed, slowly add the heavy cream. Mix until thick and it holds stiff peaks. (Try not to overbeat as it can separate).
When cake is cooled, carefully unroll it, spread the mascarpone whipped cream overtop of the cake. Drizzle the lemon curd over the whipped topping, and then use the back of a spoon to spread the lemon curd into the cream.
Carefully re-roll the cake (without the kitchen towel) into a spiral. Wrap with plastic wrap and chill in the fridge for 30-60 minutes prior to serving.
When ready to serve, remove the cake from the fridge unwrap from the plastic wrap, dust with powdered sugar, slice and serve.

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