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Lemon Easter Swiss Roll Cake

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.
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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!