Lemon Cream Swiss Roll Recipe

A zesty light cake roll filled with airy lemon cream and a silky lemon curd for a refreshing dessert that impresses with each slice.

Scale

4 large eggs, room temperature (about 200 g)
120 g granulated sugar (2/3 cup)
100 g all-purpose flour (3/4 cup + 2 tbsp)
2 tbsp lemon zest (from 2–3 lemons)
45 ml lemon juice (3 tbsp)
30 g unsalted butter, melted and cooled (2 tbsp)
For the lemon curd: 3 egg yolks, 60 g sugar (1/3 cup), 60 ml lemon juice (1/4 cup), 30 g butter (2 tbsp)
For the filling: 240 ml heavy cream (1 cup), 120 g mascarpone (1/2 cup) or cream cheese, 40–60 g powdered sugar (1/3–1/2 cup) to taste, and 1–2 tbsp lemon curd or juice
Powdered sugar for dusting (optional)

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Preheat the oven to 190°C (375°F). Line a 10 x 15 inch jelly roll pan with parchment and butter the paper.
Whisk eggs and sugar in a metal bowl over simmering water until warm, then beat on high until pale and thick.
Fold flour and flavorings gently into the egg mixture until just combined.
Spread the batter into the pan and bake for 10–12 minutes until lightly golden.
Invert the sponge onto a sugared towel and roll while warm.
For lemon curd, whisk yolks, sugar, and lemon juice over heat until thickened, then chill.
Whip heavy cream, then fold in mascarpone and flavoring.
Unroll the cooled sponge, spreading curd, then cream, and re-roll.
Chill for at least 1 hour before slicing.

Use high-quality heavy cream for the best texture. For a lighter filling, substitute Greek yogurt.