Description
This Strawberry Lemon Swiss Roll Cake is a light, fluffy lemon-scented sponge rolled with vanilla whipped cream and fresh strawberries. It tastes bright, soft, and gently sweet, and it looks like a bakery dessert without complicated steps. I roll the sponge while warm to prevent cracks, then chill the finished cake so every slice shows a beautiful swirl. Perfect for spring parties, afternoon coffee, or any day you want a sunny, fresh dessert that feels special.
Ingredients
- 4 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 cup (95 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (to dust the towel)
- 1 cup (240 ml) heavy whipping cream, very cold
- 1/4 cup (30 g) powdered sugar (for the filling)
- 1 teaspoon vanilla extract (for the filling)
- 1 cup fresh strawberries, finely chopped (plus extra to garnish)
- Extra powdered sugar, for serving
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Beat the eggs and granulated sugar on high speed for 4–5 minutes until pale, thick, and fluffy.
- Mix in vanilla, lemon zest, and lemon juice gently.
- Whisk flour, baking powder, and salt in a bowl, then fold into the egg mixture just until no dry flour remains.
- Spread batter evenly in the pan. Bake 10–12 minutes until the sponge springs back when touched.
- Lay a clean kitchen towel on the counter and dust generously with powdered sugar.
- Invert the hot cake onto the towel, peel off the parchment, and roll the cake up from the short end with the towel inside. Cool completely.
- Whip cold heavy cream with powdered sugar and vanilla to soft peaks.
- Unroll the cooled cake carefully. Spread whipped cream evenly, then sprinkle chopped strawberries over the cream.
- Roll the cake back up (without the towel) and place seam-side down. Chill at least 1 hour.
- Dust with powdered sugar, garnish with strawberries, slice, and serve.
Notes
Roll the sponge while it is warm so it learns the shape and does not crack later. Avoid overbaking, because a dry sponge splits easily. Keep whipped cream at soft peaks for a smooth, creamy filling. If strawberries are very juicy, chop them and pat them dry before adding. Store the finished roll in the fridge for up to 3 days, tightly wrapped or in an airtight container. You can swap strawberries for raspberries, or add a thin layer of lemon curd for extra lemon flavor.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: B
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg