Lemon Easter Swiss Roll Cake: A Light and Zesty Spring Dessert

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Introduction

The Swiss roll cake, with its delicate sponge and luscious filling, is a timeless dessert that brings elegance to any occasion. This Lemon Easter Swiss Roll Cake is a perfect springtime treat, combining the bright, tangy flavors of lemon with a light, airy sponge. Rolled into a beautiful spiral and adorned with pastel decorations, it makes a stunning centerpiece for Easter brunches, afternoon tea, or any festive gathering.

What sets this cake apart is its balance of textures and flavors. The sponge is soft and springy, infused with fresh lemon zest for a citrusy aroma. The filling is a dreamy combination of whipped cream and lemon curd, adding a creamy yet refreshing contrast. Topped with a smooth lemon buttercream and festive Easter decorations, this dessert is as delightful to look at as it is to eat.

Unlike traditional layer cakes, Swiss rolls require a bit of technique—but don’t let that intimidate you. With careful rolling and a few key tips, you’ll achieve a picture-perfect spiral every time. Whether you’re a seasoned baker or trying a Swiss roll for the first time, this recipe is approachable and rewarding.

Ingredients

For the Sponge Cake:

  • 4 large eggs (room temperature)
  • 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 the towel)

For the Lemon Cream Filling:

  • 1 cup heavy whipping cream (chilled)
  • ½ cup lemon curd (store-bought or homemade)
  • 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

1. Bake the Sponge Cake

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang on the sides.
  2. Beat eggs and sugar on high speed for 4-5 minutes until pale, thick, and tripled in volume.
  3. Mix in vanilla and lemon zest.
  4. Sift flour, baking powder, and salt over the egg mixture. Gently fold until just combined.
  5. Spread batter evenly into the prepared pan. Bake for 10-12 minutes until the cake springs back when lightly touched.

2. Roll the Cake (While Warm)

  1. Dust a clean kitchen towel with powdered sugar.
  2. Invert the warm cake onto the towel and carefully peel off the parchment paper.
  3. Starting from a short end, roll the cake and towel together into a spiral. Let cool completely on a wire rack (this prevents cracking later).

3. Prepare the Fillings

  1. Whip the cream with powdered sugar and vanilla until stiff peaks form.
  2. Gently fold in lemon curd until swirled but not fully blended.
  3. For the frosting, beat butter, powdered sugar, lemon juice, and zest until smooth. Add cream if needed for spreadable consistency.

4. Assemble the Swiss Roll

  1. Unroll the cooled cake and spread the lemon cream evenly, leaving a ½-inch border.
  2. Re-roll gently (without the towel). Place seam-side down on a serving platter.
  3. Frost the outside with lemon buttercream.

5. Decorate and Serve

  1. Pipe whipped cream rosettes along the top.
  2. Scatter chocolate shavings and pastel candy eggs for a festive touch.
  3. Chill for 1 hour before slicing to set the filling.

Tips for Success

  • Room-temperature eggs whip better for a fluffier sponge.
  • Roll while warm to prevent cracks—but cool completely before filling.
  • Don’t overbake the sponge, or it will dry out.
  • For clean slices, use a hot knife wiped between cuts.

Conclusion

This Lemon Easter Swiss Roll Cake is a celebration of spring’s brightest flavors. The tender sponge, tangy lemon cream, and silky frosting create a dessert that’s both refreshing and indulgent. While Swiss rolls may seem daunting, this recipe breaks down the process into manageable steps, ensuring a beautiful spiral every time.

Perfect for Easter or any special occasion, this cake is sure to impress with its vibrant taste and charming presentation. The balance of sweet and citrusy notes makes it a crowd-pleaser, while the decorative candy eggs add a playful seasonal touch.

Once you master the technique, you’ll find Swiss rolls to be a versatile canvas for endless variations—try raspberry filling in summer or spiced pumpkin in fall. For now, let this lemon version brighten your table and delight your guests. Happy baking!

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