Lemon Easter Swiss Roll Cake

Introduction

If you want a headline dessert that is healthy, refreshing, and ideal for spring look no further! Spring and Easter go hand in hand don’t they, which is why I am suggesting to make this Lemon Easter Swiss Roll Cake. The taste is great and cream texture inside with some zesty flavor, it looks good when served. itlipi» mundo.Adoro y adoremos el intento de este hermosa tarta.

Why Make This Recipe

Easter Swiss Roll with Lemon — A classic celebration dessert that not only introduces you to another amazing roll cake, but the gentle flavor of lemon brings some fresh and light joyfulness to any occasion. Easter brunch, or for a light meal outside on those gorgeous spring days. It is also a delicious way to utilize fresh lemons and enjoy some quality time with family, helping them make the holidays even sweeter. After you have made this cake for the 1st time, you would need to make it often!

How to Make Lemon Easter Swiss Roll Cake

This amazing Swiss roll is easier than you think. Well, all you need to do is give these simple instructions a shot, and voila, you will have an amazing cake ready that your family and friends could not resist!

Ingredients

• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Garnish with lemon zest for serving

Directions

1. Preheat oven to 350°F (175°C). Prepare a 10×15-inch jelly roll pan and line with parchment paper.
2. Whisk eggs in a mixing bowl, whisking cream and castor sugar until pale and thick. Pour in the vanilla extract, lemon juice and zest then mix.
3. Mix together the flour, salt and baking powder in a second bowl. Gently fold in the flour and cocoa mixture until just combined.
4. Spread the batter over in an even layer onto a greased pan. Bake for 12-15 minutes until top is golden.
5. Take it out from the oven and let cool for few minutes. Invert the cake onto a clean tea towel dusted with icing sugar. Peel off the parchment carefully.
6. Roll the cake together with a towel from one end to another, and let it cool completely.
7. Meanwhile, beat the heavy cream and powdered sugar until stiff peaks form.
8. Roll up the cake and evenly spread chilled whipped cream.
9. Gently roll the cake up again without towel this time.
10. Sprinkle the top with additional powdered sugar and lemon zest, then serve.