Lemon Swiss Roll
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
15 servings
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Course
Dessert
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Cuisine
Swiss, International
Lemon Swiss Roll
Description
This Lemon Swiss Roll begins with a sponge made from eggs beaten with sugar until light, incorporating flour mixed with crushed red peppercorns and melted butter. The gentle inclusion of red peppercorn adds a subtle, unexpected aromatic note to the tender cake. The lemon curd is carefully cooked on low heat from fresh lemon juice, zest, eggs, sugar, and butter, thickened to a pudding-like texture, then cooled. Cream cheese is blended into part of the cooled curd to create a smooth filling with slight tanginess.
The sponge is baked thin and rolled while warm to form the classic Swiss roll shape. The meringue made from egg whites, sugar, and water can be used as a topping or separate component to complement the lemon notes. The overall texture contrasts the soft, moist sponge with the creamy lemon filling. The flavor highlights the tartness of lemon balanced by creamy smoothness and a mild spicy kick from the peppercorns.
This roll works well as a light dessert or afternoon treat. It is best served slightly chilled to keep the filling firm. Lemon Swiss Roll can be sliced neatly thanks to its soft, flexible sponge and creamy texture. It pairs well with tea or coffee.
Ingredients
Sponge roll:
- 4 egg large
- 4 tbsp sugar
- 25 g butter melted
- 1 tbsp lemon curd
- 5 tbsp flour
- 1/2 tsp red peppercorn
Lemon curd:
- 90 ml lemon juice
- lemon zest from 1 lemon
- 2 egg large
- 80 g sugar
- 50 g butter
- 200 g cream cheese
Meringue:
- 2 egg white
- 100 g sugar
- 30 ml water
Instructions
Lemon curd:
- Wash and zest the lemon. Juice 2 medium lemons, you need about 90 ml of lemon juice.
- Place the lemon juice and zest over a low heat.
- Whisk the eggs with the sugar until they turn a light in color. Add the eggs and sugar to the lemon juice before it gets very hot. Mix well.
- Cut the butter into pieces and add to the pan. Leave on a low heat for 10 minutes until it thickens to the consistency of a thin pudding. The cream should not boil.
- Cover with cling film and leave to cool.
- Once cooled, add the cream cheese and vanilla sugar to 200 grams (3/4 cup) of the lemon cream and mix well. Place in the refrigerator.
Sponge:
- The eggs should be at room temperature so take them out of the fridge an hour before using them.
- Melt the butter over a low heat and leave it to cool.
- Crush the red peppercorns in a mortar and pestle as best you can. Mix the flour with the ground pepper.
- Put the eggs, sugar, and a pinch of salt in a mixer bowl. Mix until the eggs turn white and triple in volume (at least) – about 10 minutes.
- Slowly add the melted butter and lemon curd. Mix for 1 more minute.
- Gently fold in the flour, using upward movements. Make sure to keep as much volume as possible.
- Preheat the oven to 180 °C (360 °F). Line a 30/40 cm (12x16 inch) baking tray with parchment paper. Pour the mixture into the tray, level it, and place in the preheated oven. Bake for 15-16 minutes, until lightly browned.
- Remove the tray from the oven and flip the sponge onto a towel sprinkled with icing sugar. Using the towel to help, roll the sponge up while still warm. Leave it to cool.
- When completely cool, carefully uncover and unroll it. Spread the lemon cream evenly, leaving a margin of about 2 cm (3/4 of an inch) at the edges. Roll the cake up as tightly as possible. Transfer to a platter.
Marshmallow:
- The marshmallow is made with Italian meringue, which doesn’t need baking as it is made with a hot sugar syrup.
- Once ready, use it to decorate the roll in an way you like, perhaps add fresh cookies. You can find the recipe here. Sprinkle with red pepper.
Enjoy!
User Reviews
Overall Rating
4.9
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