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–+ servings
Lemon Swiss Roll Recipe Rulada cu crema de lamaie reteta

Lemon Swiss Roll

Discover a delicious lemon swiss roll recipe, a light and refreshing dessert perfect for summer. The soft and airy roll is filled with a smooth lemon cream and covered with a thin layer of powdered sugar lemon glaze. A great option for any occasion or to pamper yourself on a warm day!
Prep Time 50 minutes
Cook Time 10 minutes
Resting time 1 hour
Total Time 2 hours
Choose Serving Size 10

Ingredients 

For the swiss roll cake layer:

  • 3 eggs large, separate the whites and yolks
  • 75 g granulated sugar
  • 1 tablespoon olive oil
  • 25 ml whole milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 70 g flour sifted
  • 1 lemon peel only, grated

For the lemon filling:

  • 180 g mascarpone
  • 100 g sweet cream for whipped cream
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon peel grated
  • 50 g powdered sugar

For the lemon glaze:

  • 60 g powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon lemon juice

Instructions

Swiss roll cake layer:

  • Cover a rectangular tray with baking paper and grease it with butter.
  • Put the yolks in a bowl. Add half of the sugar and mix until the sugar is dissolved and the yolks are light in color. Gradually add the vegetable oil, mixing continuously, until it is incorporated.
  • Add the milk, vanilla extract and salt. Add the lemon peel.
  • Sprinkle the sifted flour over the dough and mix until incorporated.
  • In a clean bowl or in the bowl of a kitchen mixer, beat the egg whites until they become foamy. Add the rest of the sugar and beat at high speed until the egg whites form soft peaks.
  • Incorporate a third of the beaten egg whites into the dough, then add the rest of the egg whites and mix until incorporated.
  • Pour the dough over the form, spreading the dough in an even layer using a large spatula.
  • Bake for about 10 minutes or until the top is elastic and the edges start to brown slightly.
  • Remove from the oven.
  • Carefully turn the hot cake over a towel, well sprinkled with powdered sugar.
  • Carefully roll the hot cake in the towel.
  • Let the rolled cake cool for about 1 hour

Lemon Filling:

  • Add the whipped cream, powdered sugar and vanilla extract to a large bowl and beat on high speed until soft peaks form, add mascarpone, lemon juice and lemon zest and beat until stiff peaks form. It will happen quite quickly.
  • Gently open the cooled cake and spread the filling in an even layer over it. Then carefully roll the cake, without a towel this time.
  • In a bowl, mix all the ingredients for the glaze.
  • Pour the glaze over the cake.
  • Put in the fridge for an hour or overnight.