Lemon Cream Swiss Roll: A Zesty and Delightful Twist on a Classic Dessert! (Page 3 ) | March 21, 2025

Annonce:

In a large mixing bowl, beat the eggs and sugar using an electric mixer on medium-high speed for about 5-6 minutes until the mixture turns pale and fluffy. The batter should double in volume and form soft peaks when the beaters are lifted.
Add the vanilla extract and beat for another minute.
Gently fold in the sifted dry ingredients into the egg mixture using a rubber spatula, being careful not to deflate the batter. Do this in two or three parts.
Pour the batter into the prepared pan, using the spatula to spread it evenly. The batter should fill the pan in a thin, even layer.
Bake the cake for 10-12 minutes, or until the top is golden and the cake springs back when lightly touched. Be careful not to overbake, as this can make the cake too dry.
While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar (this will prevent the cake from sticking).
As soon as the cake is done baking, remove it from the oven and immediately invert the cake onto the prepared towel. Peel off the parchment paper carefully.
Roll the cake up with the towel, starting from one short edge. Let the cake cool completely while rolled in the towel to help it hold its shape when unrolled.

In a large mixing bowl, whip the heavy cream using an electric mixer on medium-high speed until it forms soft peaks (about 2-3 minutes).
Add the powdered sugar, vanilla extract, and lemon zest. Continue to whip until stiff peaks form (about another 2-3 minutes).
Gently fold in the lemon juice and, if desired, the softened cream cheese for extra richness. The cream cheese adds a subtle tang and helps stabilize the whipped cream filling, but it’s optional.
The filling should be thick, smooth, and light.

In a small saucepan, combine the water, sugar, and lemon juice. Heat over medium heat, stirring occasionally until the sugar dissolves. Let the syrup simmer for a minute or two, then remove from heat and allow it to cool.
This syrup can be brushed over the cake to add extra moisture and a burst of lemon flavor. If you prefer a drier cake, you can skip this step.

Once the cake has cooled completely, unroll it gently from the towel.
If you used lemon syrup, brush a thin layer of syrup over the entire surface of the cake. This will help the cake stay moist and add a lovely lemony flavor.
Spread the lemon cream filling evenly over the surface of the cake, leaving a small border at the edges.
Carefully roll the cake back up, starting from one short end. Use the towel or your hands to help guide the roll, but be careful not to squeeze the filling out.
Transfer the rolled cake to a serving platter and refrigerate for at least 1-2 hours before serving. This helps the filling set and the cake hold its shape.