Lemon Easter Swiss Roll Cake

Servings: 8-10 | Prep Time: 20 minutes | Cook Time: 12-15 minutes | Chill Time: 2 hours (for chilling the cake and frosting)

Calories per slice: Approximately 250-300 calories (depending on portion size)

Tip:

This Lemon Easter Swiss Roll Cake is a show-stopping dessert for Easter! With its light, airy sponge cake, rich lemon cream filling, and tangy lemon frosting, it’s the perfect balance of sweetness and citrus flavor. Decorated with whipped cream, chocolate curls, and pastel speckled candy eggs, it’s as beautiful as it is delicious. This cake is perfect for a spring celebration or holiday gathering!

Ingredients:

For the Sponge Cake:

4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
Zest of 1 lemon
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
Powdered sugar (for dusting towel)

For the Lemon Cream Filling:

1 cup heavy whipping cream
½ cup lemon curd
2 tbsp powdered sugar
½ tsp vanilla extract

For the Frosting:

½ cup unsalted butter, softened
1 ½ cups powdered sugar
2 tbsp lemon juice
1 tbsp lemon zest
1–2 tbsp heavy cream (if needed, to adjust consistency)

For Decoration:

Sweetened whipped cream
Chocolate shavings or curls
Speckled mini candy eggs in pastel colors

Instructions:

1. Prepare the Sponge Cake:

Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper. Lightly grease the sides of the pan.
In a large bowl, whisk together the eggs, granulated sugar, and vanilla extract until pale and fluffy, about 4-5 minutes. Add the lemon zest and continue mixing.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the egg mixture, mixing gently until smooth and well combined. Be careful not to deflate the batter.
Pour the batter into the prepared jelly roll pan and spread it out evenly with a spatula.
Bake for 12-15 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
As the cake bakes, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel.
Carefully peel off the parchment paper and roll the cake up with the towel, starting from one short end. Allow it to cool completely in the rolled-up shape.

2. Make the Lemon Cream Filling:

In a chilled mixing bowl, beat the heavy whipping cream until soft peaks form.
Add the lemon curd, powdered sugar, and vanilla extract to the whipped cream. Beat until the cream is fully combined and stiff peaks form.
Place the filling in the refrigerator to keep it chilled while the cake cools.

3. Prepare the Frosting:

In a large bowl, beat the softened butter until creamy and smooth.
Gradually add the powdered sugar, lemon juice, and lemon zest, beating on low speed until combined. If the frosting is too thick, add heavy cream a tablespoon at a time until the frosting reaches your desired consistency.

4. Assemble the Cake:

Once the cake has cooled, gently unroll it and spread the lemon cream filling evenly over the cake, leaving about a 1-inch border on each side.
Carefully re-roll the cake without the towel, keeping the filling intact inside the sponge cake. Be gentle so the cake doesn't crack.
Place the rolled cake seam-side down on a serving platter.

5. Frost the Cake:

Once the cake is rolled, use a spatula to spread the lemon frosting over the top and sides of the cake.
Smooth the frosting into an even layer, then refrigerate the cake for about 30 minutes to firm up the frosting.

6. Decorate the Cake:

After the frosting has set, top the cake with sweetened whipped cream, chocolate shavings or curls, and speckled mini candy eggs for a festive, Easter touch.
Slice and serve the cake chilled, enjoying its delightful combination of zesty lemon and creamy filling!

Tips for Saving Energy:

Use a hand mixer or stand mixer to speed up the process of whipping the cream and butter, saving energy compared to manual whisking.
Refrigerating the cake for a short time after frosting helps it set without the need for additional refrigeration, saving energy.

Who Should Enjoy This Cake?:

This Lemon Easter Swiss Roll Cake is perfect for anyone who loves light, citrusy desserts with a creamy filling.
Great for Easter celebrations, spring parties, or as a special dessert for family gatherings.
If you enjoy lemon-flavored treats and rolled cakes, this cake is a must-try!

Who Should Avoid It?:

Those with gluten sensitivities can substitute the all-purpose flour with a gluten-free flour blend.
If you have a dairy allergy, consider using dairy-free whipped cream and plant-based butter as alternatives for the frosting and filling.

Enjoy this Lemon Easter Swiss Roll Cake, a light and indulgent dessert that brings all the bright, zesty flavors of lemon and the creamy goodness of cake and filling. Perfect for any spring celebration, this cake will surely be a hit at your Easter table!