Lemon Easter Swiss Roll Cake is a delightful dessert that captures the spirit of spring. With its light and airy cake, luscious lemon filling, and creamy frosting, this cake is perfect for Easter celebrations or any spring gathering. It combines bright lemon flavors with the fun of a rolled cake, making it both beautiful and delicious. Plus, it adds a touch of festivity with colorful decorations like speckled candy eggs, which kids and adults will love.
How to Make Lemon Easter Swiss Roll Cake
Ingredients:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Powdered sugar (for dusting towel)
- 1 cup heavy whipping cream
- 1/2 cup lemon curd
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1-2 tbsp heavy cream (if needed, to adjust consistency)
- Sweetened whipped cream (for decoration)
- Chocolate shavings or curls (for decoration)
- Speckled mini candy eggs in pastel colors (for decoration)
Directions:
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and sugar for 4–5 minutes until thick and pale. Add the vanilla and lemon zest.
- Sift in the flour, baking powder, and salt. Gently fold the mix until smooth.
- Pour the batter into the pan and bake for 10–12 minutes until it springs back when touched.
- Dust a clean kitchen towel with powdered sugar. Invert the baked cake onto the towel, remove the parchment, and roll the cake with the towel inside. Allow it to cool completely.
- For the filling, whip the heavy cream to soft peaks. Then, add the lemon curd, powdered sugar, and vanilla. Whip until thick.
- Unroll the cooled cake and spread the lemon cream evenly. Re-roll it tightly without the towel.
- For the frosting, beat the butter, powdered sugar, lemon juice, and zest until creamy. Adjust with heavy cream if needed.
- Frost the outside of the cake.
- Decorate with whipped cream, chocolate shavings, and candy eggs.
- Chill for 30 minutes before serving. Slice and enjoy!
How to Serve Lemon Easter Swiss Roll Cake
Serve the Lemon Easter Swiss Roll Cake chilled. Slice it into round pieces to showcase the beautiful spirals inside. You can serve it with additional sweetened whipped cream on the side for extra delight. It pairs wonderfully with a cup of tea or coffee, making it a great treat for guests during Easter brunch or afternoon gatherings.
How to Store Lemon Easter Swiss Roll Cake
To store leftover cake, keep it in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days. If you plan to keep it longer, consider freezing it. Wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months.
Tips to Make Lemon Easter Swiss Roll Cake
- Make sure to beat the eggs and sugar well; this will create a light and fluffy cake.
- Handle the cake gently when rolling it with the towel to avoid cracking.
- Use fresh lemon juice and zest for the best flavor.
- Feel free to add more decorations around the cake for a more festive look.
Variation
For a different twist, you can swap the lemon curd for other fruit curds like raspberry or passion fruit. This will bring a unique flavor to the roll cake while maintaining its festive spirit.
FAQs
1. Can I make this cake in advance?
Yes, you can make the cake a day ahead and store it in the fridge. Just frost it before serving.
2. What can I use instead of lemon curd?
You can use store-bought or homemade fruit curd, or even whipped cream if you prefer a different flavor.
3. How do I prevent the cake from cracking when rolling?
Make sure the cake is fully cooled, and roll it gently and slowly with the towel to minimize cracking.
4. Can I add food coloring to the frosting?
Yes, you can add a few drops of food coloring to the frosting to match your theme or make it more colorful.
5. Is it possible to make a vegan version of this cake?
Yes, you can substitute eggs with flaxseed meal or applesauce and use a plant-based butter for the frosting.
Lemon Easter Swiss Roll Cake
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Powdered sugar for dusting towel
- 1 cup heavy whipping cream
- 1/2 cup lemon curd
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1-2 tbsp heavy cream if needed, to adjust consistency
- Sweetened whipped cream for decoration
- Chocolate shavings or curls for decoration
- Speckled mini candy eggs in pastel colors for decoration
Instructions
- Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and sugar for 4–5 minutes until thick and pale. Add the vanilla and lemon zest.
- Sift in the flour, baking powder, and salt. Gently fold the mix until smooth.
- Pour the batter into the pan and bake for 10–12 minutes until it springs back when touched.
- Dust a clean kitchen towel with powdered sugar. Invert the baked cake onto the towel, remove the parchment, and roll the cake with the towel inside. Allow it to cool completely.
- For the filling, whip the heavy cream to soft peaks. Then, add the lemon curd, powdered sugar, and vanilla. Whip until thick.
- Unroll the cooled cake and spread the lemon cream evenly. Re-roll it tightly without the towel.
- For the frosting, beat the butter, powdered sugar, lemon juice, and zest until creamy. Adjust with heavy cream if needed.
- Frost the outside of the cake.
- Decorate with whipped cream, chocolate shavings, and candy eggs.
- Chill for 30 minutes before serving. Slice and enjoy!
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