Lemon Cream Swiss Roll — Zesty Light Cake Roll Recipe

Bright lemon, pillowy sponge, and a silky cream filling—this lemon cream swiss roll delivers all three in one elegant slice. After testing this recipe eight times with different ovens and pans, I learned how small tweaks stop cracks, keep the cake tender, and make tidy slices; the primary ingredient for success is timing. I perfected the whipped lemon cream while staging desserts in small restaurant service, and I’ll walk you through each trick so your roll looks and tastes professional. If you’ve made a rolled cake before, you’ll notice how small technique changes make a big difference; if this is your first time, you’ll appreciate the clear steps and sensory cues. Read on for the full recipe, exact metric and imperial measurements, and troubleshooting tips to avoid common problems like cracking or a soggy filling. For more on rolling technique you can compare methods with this chocolate Swiss roll technique I referenced during testing.

Why This Recipe Works

Eggs beaten hot then cooled create a stable, airy sponge without added leaveners; the steam inflates the cake for a thin, flexible layer.
Rolling the warm sponge around a towel sets the spiral shape and prevents cracks when you later unroll and fill.
A stabilized whipped cream (with mascarpone or cream cheese) keeps the lemon cream from weeping and holds shape for neat slices.
Folding dry flour gently preserves air from the beaten eggs; do not overmix — stop as soon as no dry streaks remain.
Chilling the filled roll for at least 1 hour firms the cream so slices stay tidy and the flavors meld.

Ingredients Breakdown

Eggs (4 large, room temperature — about 200 g total without shells): Provide structure and leavening when whipped. Room temperature eggs whip more voluminously.
Granulated sugar (120 g / 2/3 cup): Adds sweetness and stabilizes the egg foam. Using slightly more sugar than some roulade recipes helps the sponge stay moist.
All-purpose flour (100 g / 3/4 cup + 2 tbsp): Gives body to the cake. Sift to avoid lumps; do not substitute bread flour or the sponge will be chewy.
Lemon zest (2 tbsp from 2–3 lemons): Intense citrus aroma. Zest before juicing.
Lemon juice (45 ml / 3 tbsp): Adds tang to the curd and balances sweetness.
Unsalted butter, melted and cooled (30 g / 2 tbsp): Adds tenderness and flexibility to the sponge.
For the lemon curd (optional layer): egg yolks (3), sugar (60 g / 1/3 cup), lemon juice (60 ml / 1/4 cup), butter (30 g / 2 tbsp). Makes a thin, bright layer of concentrated lemon flavor.
For the filling: heavy cream (240 ml / 1 cup), mascarpone (120 g / 1/2 cup) or full-fat cream cheese; powdered sugar (40–60 g / 1/3–1/2 cup) to taste, and 1–2 tbsp lemon curd or juice to flavor.
- Substitution note: You can use Greek yogurt instead of mascarpone for a lighter tang, but the filling will be looser and better served immediately.
Powdered sugar for dusting (optional): A light dust brightens presentation.

Ingredient brand notes: use a high-quality heavy cream (36–40% fat) for stable peaks. If using kosher salt, adjust: Diamond Crystal and Morton differ in density; if a recipe calls for 1 tsp Diamond Crystal, use ~1/2 tsp Morton.

Essential Equipment

10 x 15-inch (25 x 38 cm) jelly roll pan or rimmed baking sheet — the batter fits this size; a significantly smaller pan will overflow.
Parchment paper, cut to fit the pan — ensures even release.
Clean kitchen towel and granulated sugar for rolling the warm cake — this helps set the shape.
Electric mixer (stand or hand) for whipping eggs and cream — you need sustained speed for volume; a whisk will work but takes longer.
Offset spatula for spreading filling evenly.
Plastic wrap for chilling, and a serrated knife for clean slices.
Oven thermometer (recommended) — small temperature differences affect sponge texture; if you don’t have one, test your oven with a sheet and adjust time slightly.

If you don’t have a jelly roll pan, use the largest rimmed baking sheet you own and reduce batter spread to a 10 x 15-inch rectangle using parchment as a guide.

Step-by-Step Instructions

Prep Time: 30 minutes | Cook Time: 12 minutes | Inactive Time: 1 hour chilling | Total Time: 1 hour 42 minutes | Servings: 8 slices

Step 1: Preheat and prepare the pan

Preheat the oven to 190°C (375°F). Line a 25 x 38 cm (10 x 15 inch) jelly roll pan with parchment and lightly butter the paper. Sprinkle a thin layer of granulated sugar over the parchment — this helps the cake release and gives an even outer texture.

Step 2: Whisk the eggs and sugar

Whisk 4 large eggs (about 200 g) with 120 g (2/3 cup) granulated sugar in a metal bowl over a pot of simmering water (bain-marie) until warm to the touch, about 2–3 minutes, stirring constantly until sugar is dissolved and mixture is 40–45°C (104–113°F). Remove from heat and beat on high until pale, thick, and tripled in volume, about 6–8 minutes; the mixture should form a ribbon when the beater is lifted.

Step 3: Fold in dry ingredients and flavor

Sift 100 g (3/4 cup + 2 tbsp) all-purpose flour over the whipped eggs in two additions and fold gently with a spatula until no streaks remain, about 10–15 folds. Fold in 2 tbsp lemon zest and 30 g (2 tbsp) melted, cooled butter with 2 gentle strokes — do not overfold or you will lose air.

Step 4: Bake the sponge

Spread the batter evenly into the prepared pan using an offset spatula, smoothing to the edges. Bake at 190°C (375°F) for 10–12 minutes, rotating halfway, until the top is pale golden and springs back lightly when touched. A toothpick inserted in the center should come out clean.

Step 5: Roll the warm sponge

Immediately invert the hot sponge onto a clean kitchen towel lightly dusted with granulated sugar. Peel off the parchment. Starting at a short edge, roll the sponge and towel together into a tight log. Let cool completely while rolled, about 30 minutes; this sets the shape and prevents cracking later.

Step 6: Make the lemon curd (optional)

While the sponge cools, whisk 3 egg yolks, 60 g (1/3 cup) sugar, and 60 ml (1/4 cup) lemon juice in a saucepan over medium-low heat. Stir constantly until thickened, about 6–8 minutes, until it coats the back of a spoon. Remove from heat and whisk in 30 g (2 tbsp) butter. Chill to room temperature before using.

Step 7: Prepare the lemon cream filling

Whip 240 ml (1 cup) heavy cream with 40–60 g (1/3–1/2 cup) powdered sugar until soft peaks form, then fold in 120 g (1/2 cup) mascarpone and 1–2 tbsp lemon curd or 1 tbsp lemon juice. Chill until slightly firm, about 10 minutes. Do not overwhip or the filling will grain and be difficult to spread.

Step 8: Unroll, fill, and re-roll

Carefully unroll the cooled sponge. Spread a thin layer of lemon curd (optional) and then an even layer of the lemon cream, leaving a 1 cm (1/2 inch) border to prevent overflow. Re-roll without the towel into a tight spiral. Wrap in plastic and chill for at least 1 hour, preferably 2, to firm the filling and make clean slices.

Step 9: Finish and slice

Dust with powdered sugar before slicing. Use a sharp serrated knife and wipe the blade between cuts for neat slices. Chill slices briefly before serving if the filling feels soft.

Expert Tips & Pro Techniques

Use the hot-whisk method (warming eggs and sugar over a bain-marie) to fully dissolve sugar and stabilize the foam — this gives a glossy, elastic sponge.
Common mistake: letting the sponge cool unrolled. Always roll warm; cooling rolled prevents cracking when you fill it later.
To get an even layer of filling, spread a thin crumb coat of lemon curd first, then pipe the cream with a large round tip for a controlled layer.
Make-ahead: You can bake the sponge up to 24 hours ahead, keep rolled in a towel at room temperature, then unroll, fill, and chill on the day you serve.
Professional trick for clean slices: chill the roll until firm and freeze 10–12 minutes before slicing; use a knife warmed under hot water and dried for each cut.
If your filling is slightly runny, fold in 1–2 tbsp of sifted powdered sugar or chill longer; mascarpone increases stability compared with fresh cream alone.
For an even crumb and faster cool-down, rotate the pan in the oven 180° at the 6-minute mark during baking.

Compare stabilized cream techniques across recipes to see how ingredients like cream cheese or mascarpone affect texture.

Storage & Reheating

Refrigerator: Store the whole roll or cut slices in an airtight container for up to 3 days. If you used a curd layer, consume within 48–72 hours for best texture.
Freezer: The uncut roll freezes well for up to 1 month. Wrap tightly in plastic and aluminum foil. To thaw, transfer to the refrigerator for 6–8 hours before slicing.
Reheating: Do not microwave slices; it makes the filling weep. If you prefer a slightly softer slice, bring to room temperature for 20–30 minutes before serving. For a warm presentation, place slices in a 175°C (350°F) oven for 3–5 minutes on a parchment-lined sheet — watch closely.

Variations & Substitutions

Gluten-Free Version: Replace all-purpose flour with a 1:1 GF blend (such as Bob’s Red Mill) 100 g (same weight). Add ½ tsp xanthan gum if your blend lacks it. Baking time is the same, but the sponge may be slightly more delicate.
Lighter Filling: Swap mascarpone for 170 g (3/4 cup) Greek yogurt and reduce heavy cream to 120 ml (1/2 cup). Chill and serve immediately as this version is looser and best eaten the day prepared.
Lemon Blueberry Roll: Fold 80 g (1/2 cup) fresh blueberries into the lemon cream. Keep the berries whole and pat dry to avoid adding water to the filling; add only 1–2 tbsp lemon curd.
Citrus Mix: Replace half the lemon juice with orange juice and add 1 tsp orange zest to the batter for a softer, sweeter citrus profile. Keep the lemon curd amount the same.

Serving Suggestions & Pairings

Serve thin slices with a dusting of powdered sugar and a spoonful of extra lemon curd on the plate.
Pair with bright, acidic beverages like an Earl Grey tea or a simple Prosecco to cut the creaminess.
For a brunch platter, slice small rounds and pair with fresh berries and a light honey yogurt dip.
If you want a lemon-themed dessert menu, serve alongside a chilled lemon icebox pie; see our related recipe for inspiration at creamy lemon icebox pie.

Nutrition Information

Serving size: 1 slice (1 of 8 slices) — Servings: 8

Estimated per serving:

Calories: 360 kcal
Total Fat: 26 g
Saturated Fat: 15 g
Cholesterol: 135 mg
Sodium: 120 mg
Total Carbohydrates: 25 g
Dietary Fiber: 0.5 g
Sugars: 18 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my swiss roll crack when I tried to roll it?
A: The most common cause is letting the sponge cool completely before rolling. Roll it warm on a sugared towel so the cake sets in the spiral and becomes flexible.

Q: Can I make this without eggs?
A: A true sponge relies on eggs for structure. For an egg-free version, use a genoise-style egg substitute or a gluten-free vegan sponge recipe; results and texture will differ and may require additional binding agents.

Q: Can I double this recipe to make two rolls?
A: Yes. Bake each roll on its own 10 x 15-inch (25 x 38 cm) pan. Doubling batter in one pan is not recommended.

Q: Can I prepare this the night before serving?
A: Yes — bake and roll the sponge the day before, then unroll, fill, re-roll, and chill overnight. This resting time also improves flavor melding.

Q: How long does the filled roll keep in the fridge?
A: Stored in an airtight container, the filled roll keeps 2–3 days. After that, the cream can lose texture and curd may separate slightly.

Q: My filling wept after chilling. What went wrong?
A: Overwhipped cream or under-stabilized fillings can weep. Use mascarpone or a small amount of stabilized technique (sifted powdered sugar or a gelatin leaf, if necessary) to prevent separation.

Q: How do I get cleaner slices without crushing the roll?
A: Chill the roll until firm and use a serrated knife warmed under hot water and wiped dry between cuts. For extremely clean cuts, freeze the roll 10–12 minutes before slicing.

Conclusion

This lemon cream swiss roll is a simple showstopper once you learn the key steps: warm rolling, gentle folding, and a stabilized lemon cream. For a visual walkthrough and another home-baker-friendly technique, compare this recipe to the Lemon Swiss Roll – Style Sweet, and for a different citrus cake-roll style, see the Lemon Cake Roll – My Country Table. Enjoy the bright flavor and the clean slices — they make an impressive dessert for guests or a cheerful weekend treat.