Lemon Swiss Roll Cake
Lemon Swiss Roll Cake is light and airy. Lemon scented sponge cake is the perfect wrapping for floral and tangy Meyer Lemon curd. This is a great make-ahead recipe.
servings
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Ingredients
Meyer Lemon Curd
- 1 tablespoon water (room temperature)
- ¾ teaspoon gelatin powder
- 1 ½ oz unsalted butter
- 6 oz granulated sugar (¾ cup )
- 1 large egg
- 1 large egg yolk
- 2 oz Meyer lemon juice (¼ cup, about 1-2 lemons)
- finely grated zest from the lemons
- ⅛ teaspoon table salt
Cake
- 5 oz all purpose flour (1 cup, see note)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 oz granulated sugar (¾ cup, divided)
- 2 oz vegetable oil (¼ cup)
- 3 each large eggs (separated)
- 2 oz water (¼ cup)
- Meyer lemon zest
- 2 oz Meyer lemon juice (¼ cup)
Instructions
Make The Curd
- Place 1 tablespoon water in a medium size, heatproof bowl. Sprinkle ¾ teaspoon gelatin powder over the water and whisk briefly to combine. Wait 5 minutes for the gelatin to bloom. Place 1 ½ oz unsalted butter on top of the bloomed gelatin and set a fine sieve over the bowl. Set the bowl aside.
- In a medium saucepan, thoroughly whisk together 6 oz granulated sugar, 1 large egg and 1 large egg yolk. Add 2 oz Meyer lemon juice, the finely grated zest from the lemons and ⅛ teaspoon table salt.
- Heat the egg/juice mixture over medium heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear.
- Cook until the curd just begins to boil. Don't allow it to come to a rolling boil. One or two bubbles is all you need to see.
- Immediately remove from the heat and pour through the sieve over the butter. Stir until the butter and gelatin are melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool to room temperature before putting in the refrigerator to chill while you prepare the cake. The curd will be too soft to spread right after making it. It must have some time to thicken before filling the cake.
Make The Cake
- Preheat the oven to 350°F. Set a half sheet pan and a 1/2 sheet of parchment paper on your work surface.
- Sift 5 oz all purpose flour with 1/2 cup of the sugar, 1 teaspoon baking powder and ¼ teaspoon salt onto the parchment paper.
- In a large mixing bowl, combine 2 oz vegetable oil, 3 egg yolks, 2 oz waterand the Meyer lemon zest whisk to combine. With mixer running add 2 oz Meyer lemon juice. Mix on medium speed until the ingredients are well combined and emulsified, about 3-4 minutes.
- With the mixer running on low, slowly add the dry ingredients to yolk mixture using the parchment paper as a funnel. Whip on high speed for 1 minute, then set aside. Set the parchment paper into the half sheet pan.
- Whip 3 egg whites on medium speed to soft peak. Gradually add the remaining 1/4 cup sugar, increase the speed to medium high and whip to full peak. Fold the whites into the yolk mixture in three increments. Fold just until there are no visible streaks of egg white. Avoid over-folding.
- Pour the batter into the pan and smooth until level. Be careful not to leave the edges too thin or they will over-bake. Bake until the middle of the cake springs back with lightly pressed, about 10-12 minutes. Be careful not to overbake.
- Cover the pan with a clean kitchen towel and cool the cake completely in the pan.
Assembly
- As soon as the cake is cooled, run a small knife around the edges. Flip the cake out of the pan onto the towel. Peel the parchment off the back of the cake but leave it on the cake. Use the towel and the parchment to flip the cake back over onto the parchment paper.
- If the curd is firm from refrigerating, loosen it up with a spatula to make it easier to spread. Remove the towel and spread the Meyer lemon curd over the cake. Use the parchment paper to lift the long side of the cake nearest you then slowly roll the cake using the paper to guide the process.
- Wrap the parchment paper around the cake and let it overhang at the bottom. Use the rim of the sheet pan to push against the cake while you pull the bottom overhang to lightly tighten the roll. (see process photos) Wrap the entire cake with plastic wrap. Chill at least 3-4 hours to allow the curd to set into the cake. At this point the cake can be frozen for up to 1 month.
- Unwrap the cake and trim the ends at a slight angle. Transfer it to a serving tray, seam side down. Generously sprinkle the cake with powdered sugar. The cake will keep covered at room temperature for 2-3 hours or refrigerated for 2-3 days.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!