Directions
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
2. Make the Cake:
In a large mixing bowl, beat the eggs until thick and lemon-colored.
Gradually add the granulated sugar, beating until the mixture is light and fluffy.
Stir in the vanilla extract.
Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared pan and spread it evenly.
3. Bake the Cake:
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
While the cake is baking, lay out a clean kitchen towel and dust it with powdered sugar.
4. Roll the Cake:
Once the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper.
Roll the cake up in the towel, starting from the short end. Allow it to cool completely.
5. Prepare the Lemon Cream Filling:
In a separate bowl, whip the heavy cream, powdered sugar, lemon juice, lemon zest, and lemon extract until stiff peaks form.
6. Assemble the Swiss Roll:
Once the cake is cooled, unroll it and spread the lemon cream evenly over the surface.
Roll the cake back up (without the towel) and place it on a serving platter.
Dust the top with additional powdered sugar.
7. Serve:
Slice and serve, enjoying the refreshing lemon flavor with every bite!
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Calories: 280 kcal per slice
Servings: 10 slices
Enjoy this delicious Lemon Cream Swiss Roll as a refreshing dessert that captures the essence of spring! 🌼🍰
