Ingredients with Measurements:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
Special equipment needed:
- Electric mixer
- Jelly roll pan (10x15 inches)
- Parchment paper
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Line the jelly roll pan with parchment paper and set aside.
2. In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. Sift the flour, salt, and baking powder into the egg mixture and fold gently until just combined.
4. Add the vanilla extract, lemon juice, and lemon zest to the batter and mix well.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 12-15 minutes or until the cake is lightly golden and springs back when touched.
7. While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
8. Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel.
9. Peel off the parchment paper and roll the cake up tightly with the towel.
10. Let the cake cool completely on a wire rack.
11. In a large mixing bowl, beat the heavy cream until stiff peaks form.
12. Add the powdered sugar and beat until well combined.
13. Unroll the cooled cake and spread the whipped cream mixture evenly over the surface.
14. Roll the cake back up tightly and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 29g
Protein: 4g
Substitutions for ingredients:
- You can use lime or orange juice instead of lemon juice.
- You can use a gluten-free flour blend instead of all-purpose flour.
Variations:
- Add fresh berries to the whipped cream filling for a fruity twist.
- Drizzle the finished roll with a lemon glaze for extra sweetness.
Tips and tricks:
- Be sure to roll the cake up tightly with the towel while it's still warm to prevent cracking.
- Use a serrated knife to cut the roll for a clean slice.
Storage instructions:
Store the Lemon Swiss Roll in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The Lemon Swiss Roll is best served chilled, but you can let it come to room temperature before serving if desired.
Presentation ideas:
Dust the finished roll with powdered sugar and garnish with lemon slices for a beautiful presentation.
Garnishes:
Lemon slices, fresh berries, powdered sugar
Pairings:
Serve the Lemon Swiss Roll with a cup of hot tea or coffee for a delicious afternoon treat.
Suggested side dishes:
Fresh fruit salad, green salad, or roasted vegetables
Troubleshooting advice:
- If the cake cracks while rolling, don't worry! Simply cover the cracks with whipped cream or powdered sugar when serving.
- If the cake is too dry, try brushing it with a simple syrup before adding the whipped cream filling.
Food safety advice:
Be sure to store the Lemon Swiss Roll in the refrigerator to prevent spoilage.
Food history:
Swiss rolls originated in Central Europe in the 19th century and were traditionally filled with jam or cream.
Flavor profiles:
The Lemon Swiss Roll is sweet, tangy, and creamy.
Serving suggestions:
Slice the Lemon Swiss Roll into even pieces and serve on a platter for a beautiful presentation.
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