Description
A delightful Lemon Swiss Cake Roll that offers a perfect balance of zesty lemon flavor and creamy filling, wrapped in a light and airy sponge cake.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 1/4 cup powdered sugar (for dusting)
- Buttercream or cream cheese frosting (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 15×10 inch jelly roll pan, line it with parchment paper, and grease the paper again for easy release.
- Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl.
- Beat the eggs and granulated sugar in a large mixing bowl until pale and fluffy; gently incorporate the lemon juice and zest.
- Fold the dry ingredients into the egg mixture using a rubber spatula until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for about 12-15 minutes until lightly golden and a toothpick comes out clean.
- Turn the cake onto a clean dish towel dusted with powdered sugar and carefully peel off the parchment paper.
- Spread frosting over the warm cake, leaving a small border around the edges.
- Roll the cake tightly from one of the short sides using the towel to guide you. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Slice and serve your cake roll.
Notes
Make-ahead tips: Prepare the sponge a day in advance and store it in the fridge. Be careful not to overmix after adding the dry ingredients to maintain the cake’s lightness.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg