😋💕Lemon Easter Swiss Roll Cake😋💕
Ingredients:
For the sponge cake:
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
Zest of 1 lemon
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
Powdered sugar (for dusting towel)
For the lemon cream filling:
1 cup heavy whipping cream
½ cup lemon curd
2 tbsp powdered sugar
½ tsp vanilla extract
For the frosting:
½ cup unsalted butter, softened
1 ½ cups powdered sugar
2 tbsp lemon juice
1 tbsp lemon zest
1–2 tbsp heavy cream (if needed, to adjust consistency)
For decoration:
Sweetened whipped cream
Chocolate shavings or curls
Speckled mini candy eggs in pastel colors
Instructions:
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper. Lightly grease and set aside.
In a large bowl, beat eggs and sugar for 4–5 minutes until thick, pale, and doubled in volume. Add vanilla and lemon zest and mix to combine.
Sift in flour, baking powder, and salt. Gently fold with a spatula until smooth and well combined.
Pour batter into the prepared pan and spread evenly. Bake for 10–12 minutes until the cake springs back when touched.
While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.
When the cake is done, immediately invert it onto the towel. Carefully peel off the parchment and gently roll the cake up from the short end with the towel inside.
Let it cool completely in the rolled shape.
To make the filling:
Whip the heavy cream until soft peaks form. Add lemon curd, powdered sugar, and vanilla, and continue whipping until thick and spreadable.
Unroll the cooled cake gently and spread the lemon cream evenly over the surface. Re-roll the cake tightly, without the towel.
To make the frosting:
Beat softened butter with powdered sugar, lemon juice, and zest until creamy.
Add a bit of cream if needed for smooth spreading.
Frost the outside of the roll using a spatula or spoon to create a rustic texture.
Top with piped whipped cream along the center. Add a nest of chocolate shavings and nestle speckled mini eggs into the center.
Decoration Tips:
Use a small ice cream scoop or star piping tip to pipe even mounds of whipped cream across the top.
Press chocolate curls into the whipped cream nest area for structure, then gently nestle the candy eggs on top.
Choose pastel eggs with varied speckles for a springtime look. Mix up shapes and colors for a playful finish.
Chill the cake for 30 minutes before serving to allow the frosting and filling to set neatly.
For clean slices:
Use a serrated knife and wipe between cuts.
Slice, Serve and Enjoy 😋💕😊
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