Swiss Roll with Lemon Curd Filling
Delight your taste buds with this zesty and visually stunning Swiss Roll with Lemon Curd Filling—a perfect combination of light, fluffy sponge cake and tangy, buttery lemon curd. This elegant dessert features a delicate sponge made with just a handful of pantry staples, rolled while warm to achieve that classic swirl without cracking. The homemade lemon curd adds a burst of citrusy brightness, perfectly balancing the sweetness of the cake. Ideal for spring gatherings, tea parties, or as a showstopping dinner party finale, this Swiss roll is surprisingly quick to make, with only 30 minutes of prep and 10 minutes in the oven. Garnished with a light dusting of powdered sugar, every slice is as beautiful as it is delicious. Impress your guests with this easy-to-follow recipe that yields perfection every time!
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Recipe Information
Ingredients
- 4 Large eggs
- 100 g Granulated sugar
- 100 g All-purpose flour
- 1 tsp Vanilla extract
- 1 pinch Pinch of salt
- 30 g Powdered sugar
- 200 g Lemon curd
Instructions
Preheat your oven to 180°C (350°F) and line a 9x13-inch jelly roll pan with parchment paper.
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is pale, thick, and tripled in volume (about 5-7 minutes).
Gently sift the all-purpose flour and a pinch of salt over the egg mixture in small batches, folding it in with a spatula after each addition. Be careful not to deflate the batter.
Stir in the vanilla extract until just combined.
Pour the batter into the prepared pan and spread it out evenly with a spatula.
Bake in the preheated oven for 8-10 minutes, or until the sponge is golden and springs back when lightly pressed.
While the cake is baking, place a clean tea towel on a flat surface and sprinkle it generously with powdered sugar.
Once the cake is baked, carefully turn it out onto the prepared tea towel. Peel off the parchment paper and gently roll the cake, along with the tea towel, into a log shape starting from the short side. Let it cool completely, rolled up.
Once cooled, unroll the cake carefully and spread the lemon curd evenly over the surface, leaving a small margin around the edges.
Gently re-roll the cake, this time without the tea towel. Place it seam-side down on a serving platter.
Dust the top of the Swiss roll with powdered sugar or decorate as desired before slicing and serving.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1557 mg | 519% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 350.1 g | 127% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 267.4 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 226 mg | 17% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
