Lemon Roll Cake

Bright and fluffy with a creamy lemon curd and whipped cream filling, this Lemon Roll Cake is easy to make and adored by many. My husband calls this cake heavenly bites of sheer goodness. It makes a wonderful Easter dessert or a refreshing treat for a summer party.

Spring and summer are made for lemon desserts such as Homemade Lemon Sorbet, Sgroppino (Italian Lemon Sorbet Cocktail),  Lemon Curd Cookies, Lemon Macarons and of course the Lemon Roll Cake. Also, Easter is perfect for other lemon recipes such as  Italian Lemon Pound Cake, Lemon Scones, Lemon Cheesecake and Mom’s Lemon Butter Bundt Cake.

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Roulade, Jelly Roll, Swiss Roll or Roll Cake

With so many names for a rolled cake it can be hard to know which one is correct. Here is the good news, you can use any one of the names above (Roulade, Jelly Roll, Swiss Roll or Roll Cake) for this Lemon Roll Cake. These names are interchangeable. However, Roulade is a French term for rolled food that can be either sweet or savory. 

Ingredients for Lemon Roll Cake

Swiss Roll Cake Ingredients 

• Whole Milk– If in a pinch 1% or 2% may be used. However, do not substitute a non-dairy milk. 
• Large Eggs– The egg yolks are for the cake batter and the egg whites are for the meringue (meringue helps to make the cake light and fluffy). Also, organic pasture raised eggs yolks have a deep rich yellowy orange color that helps to give the cake a natural yellow color without using food coloring. 
• Vegetable Oil– For baking and high heat cooking I use avocado oil. 
• Cream of Tartar– Using a small amount of cream of tartar for the egg whites when making meringue helps with the stability of the meringue. In other words, it helps with the overall fluffiness of the cake. 
• Granulated Sugar– The sugar goes in both the cake batter and the meringue. Additionally, organic granulated sugar as a slight tan tint to it. This also helps with giving the cake a light yellow color without the aid of food coloring. 
• Cake Flour– Because of its fine grind and the type of wheat berries used, cake flour is imperative for yielding fluffy cake for the Lemon Roll. 
• Baking Powder– Helps to give the gave its rise. 
• Salt– Add depth and complexity to the other ingredients in the cake. Note: If using Maldon Sea Salt Flakes for its low iodine content, make sure to grind the flakes using a mortar and pestle before adding to the batter. 
• Lemon Zest and Lemon Extract– Using both lemon zest and extract helps to give the cake a bright and zesty flavor. 

Lemon Curd Whipped Cream Ingredients 

• Heavy Whipping Cream– Making homemade whipped cream is as simple as whipping heavy whipping cream with sugar and a little extract. However, the sugar is eliminated in this whipped cream since the lemon curd is sweet enough.
• Lemon Extract– Adds an additional layer of bright lemon flavor. 
• Lemon Curd– Either homemade lemon curd or store bought can be used for this recipe. However, just make sure to chill the lemon curd before adding to the whipped cream. 

 

Main Pieces of Equipment to Make Lemon Swiss Roll Cake

Swiss Roll Pan

A jelly roll pan (aka Swiss roll pan) is the same thing as a sided cookie sheet. However, dimensions between sided cookie sheets will vary slightly by a few inches and this will effect the baking time. A larger pan will take a little less time to bake verses a smaller pan. However the baking time will be approximately 20-222 minutes.  

Note: It is always a good idea to start watching the cake at around the 16 minute marker because of variations in pan size and some ovens can run hot. 

Hand Held Mixer

With this Roll Cake it really is much easier to use both a hand held mixer (for the cake batter) and a stand mixer (for the meringue). Having both will allow a fast and efficient preparation time. 

Stand Mixer

Stand mixers have enough power to reach a high speed which makes them ideal for making meringue. Not sure which KitchenAid Mixer is right for you? This article is a huge help in narrowing down which model is best for your needs. 

Towels for Rolling

Kitchen towels are the most important part of effectively rolling the cake. Just make sure that they are clean, dry and larger than the cake roll. These towels are rated with 4 1/2 stars with over 20,000 reviews. 

How To Make Lemon Roll Cake

First Steps in Making Swiss Cake

1. Preheat oven to 325℉ and spray a 12 x 17 inch sided cookie sheet with cooking spray.
2. Line the cookie sheet with a sheet of parchment paper. Press and smooth the parchment onto the bottom and the sides of the pan. Note: Spraying the pan with cooking spray keeps the parchment in place on the cookie sheet. Also, it is ok that the parchment overlaps the sides of the pan. 
3. In a medium bowl sift together cake flour, baking powder and salt. Stir well. 
4. In a large bowl combine egg yolks and sugar. 
5. Using a hand held mixer beat until the sugar has dissolved, the yolks turn a pale yellow color and the mixture increases in volume, about 2-3 minutes. 
6. Working in increments, slowly add the oil and beat until fully incorporated. 
7. Pour in milk and beat until well combined. 
8. Add lemon zest and…
9. lemon extract. Beat until well combined. 

Second Steps in Making Swiss Cake

1. Add half of the dry ingredients and beat until just combined.
2. Repeat with second half of flour mixture. Beat on medium speed until the batter is just free of lumps but no longer than that. 
3. Place the eggs whites into a clean and dry bowl of a stand mixer. Sprinkle cream of tartar over egg whites.
4. Using whisk attachment whip on high speed until the whites are frothy. Add sugar slowly at this point while continuing to whip until stiff peaks form, about 4-6 minutes. 
5. The egg whites will hit stiff peaks when the whisk is tuned right side up and the peak stands tall without moving. 
6. Add 1/3 of the the meringue mixture to the cake batter.
7. Gently fold until egg whites have just incorporated making sure to not over mix. Repeat two more times with the remaining egg whites. Note: Once mixed, there should be no streaks of white in the batter.
8. Pour batter into prepared cookie sheet. 
9. Spread the batter evenly with a bowl scrapper. Give the pan a tap on a flat countertop to release any air pockets. Bake on the middle rack until the top turns golden brown and the top of the cake springs back when touched, approximately 20-22 minutes. Note: It is important to roll the cake while still hot. Please read next section immediately. 

 

Rolling a Swiss Roll {1st rolling}

1. Once the cake is done baking remove from oven.
2. Lay a clean kitchen towel on a flat countertop and using hot pads immediately invert the cake over onto the kitchen towel.
3. Carefully peel the parchment off of the cake as the cake will be hot. 
4. Lay another clean kitchen cloth over the top of the cake.
5. Starting on the short end of the cake, roll the hot cake between the two towels. 
6. Allow the cake to cool completely either at room temperature or in the refrigerator before adding the filling. 

Lemon Curd Whipped Cream Filling

1. Add the heavy whipping cream to a chilled container or bowl along with the lemon extract.
2. Whip the cream using an immersion blender or hand held mixer.
3. What the whipped cream will look like when it is very close to being done. At this point make sure to scrape down the sides of the bowl or container using a rubber spatula.
4. Once the cream is fully whipped to stiff peaks, fold in the chilled lemon curd. Refrigerate until needed.

Second Rolling 

1. Unroll the cake onto a flat surface once it is completely cooled. 
2. The cake will often have indentations from the kitchen towel and the ends will slightly curl. 
3. Add 2/3 of the prepared whipped cream to the top of the cake and spread evenly leaving approximately 1/2 inch unfrosted around the edges. 
4. Starting with the end that has the tightest curl, roll the cake.
5. As the cake is rolled some of the filling will start to push out towards the edges. 
6. Continue rolling the cake fully, making sure the seam side faces down. 

Frosting the Lemon Roll Cake

1. Transfer the rolled cake onto a platter making sure the seam side faces down.
2. With the remaining 1/3 of prepared whipped cream, frost the cake. 
3. Add 4 dollops (approximately 1 tablespoon each) to the top of the cake.
4. Using the back of a spoon make circular motions partially blending the curd into the whipped cream. 

 

 

Tips to Prevent Cracking

• Make sure to spray the pan with cooking spray and line with parchment paper for easy release of the cake once baked. 
• Do the first rolling of the cake while it is still hot using 2 clean and dry kitchen towels. 
• Make sure the cake fully cools before filling and doing the second rolling. 
• Because this cake is a rather delicate sponge cake, handle with care. 

Storing This Lemon Cake Roll

Refrigeration 

This cake can be made up a day ahead of time and stored in the refrigerator uncovered overnight. However, leftovers should be stored in an airtight container in the refrigerator for no longer than 3 days. 

Freezing Lemon Roll Cake

The leftovers from this cake or the entire Lemon Roll Cake can be frozen in an airtight container for up to 3 months. Any longer than that and the whipped cream will be dramatically impacted. 

Variations

• Strawberry, blackberry, blueberry or raspberry jams or jellies can replace the lemon curd for a fun fruity change. 
• A mixture of 16 ounces of either cream cheese or mascarpone can be blended with 1 cup of powdered sugar (aka confectioners’ sugar) and lemon curd or any jellies mentioned above. Note: A small amount of cream, milk or lemon juice may be needed if the filling is too thick. If so, start with 1 tablespoon at a time until desired consistency is reached.
• 1/2 gallon of softened lemon, vanilla or strawberry ice cream can replace the filling. Dust the rolled cake with powdered sugar. 

More Delicious Easter Desserts

Lemon White Chocolate Cookies

Old Fashioned Cream Cheese Pie

Vanilla Bean Blueberry Cream Cupcakes

Haupia Pie with Macadamia Crust