Lemon Cream Swiss Roll — Easy Citrus Cake Roll

Bright lemon, soft sponge, and a pillowy cream center — this cake feels like sunshine on a plate. Lemon Cream Swiss Roll is a light, flexible sponge cake rolled with lemon curd and whipped cream for a tangy, silky finish. After testing this recipe eight times and refining oven temps and rolling technique, I landed on a version that reliably nets a thin, flexible sponge and a stable, non-runny filling. I perfected the filling ratios while staging desserts in a small pastry kitchen, and these instructions reflect that hands-on experience. If you like citrus desserts, also try our Blueberry Lemon Dutch Baby for another quick lemon treat.

Why This Recipe Works

The sponge uses whole eggs whipped with sugar to trap air, creating a flexible cake that rolls without cracking.
A thin layer of lemon curd adds concentrated lemon flavor without making the sponge soggy.
Stabilized whipped cream (light cream plus a touch of cream cheese) keeps the filling silky and sliceable.
Cooling the rolled cake wrapped in a towel sets its shape, preventing gaps or collapsed spirals.
Temperatures and timings were refined through repeated testing to avoid overbaked, dry sponge.

Ingredients Breakdown

Eggs (large): 4 large eggs at room temperature — provide structure and leavening when whipped. Warmer eggs whip more voluminously.
Granulated sugar: 100 g (1/2 cup) — sweetens and stabilizes the whipped eggs.
All-purpose flour: 80 g (2/3 cup) sifted — provides light structure; do not overmeasure by packing.
Baking powder: 1/2 tsp (2 g) — a small boost to maintain spring in the sponge.
Salt: 1/8 tsp (0.5 g) — balances sweetness.
Lemon zest: 2 tsp (from 1–2 lemons) — gives concentrated citrus aroma.
Lemon curd: 160 g (5.5 oz) — homemade or store-bought; adds bright, tart pockets. If using jarred curd, warm slightly to spread easily.
Heavy cream: 240 ml (1 cup) cold — whipped to soft peaks to lighten the filling.
Cream cheese: 110 g (4 oz) softened — stabilizes whipped cream for cleaner slices. You can substitute mascarpone for a milder tang, but texture will be slightly looser.
Powdered sugar: 40 g (1/3 cup) — sweetens whipped cream without grittiness.
Vanilla extract: 1/2 tsp (2.5 ml) — rounds flavors.

Substitutions and impact warnings:

Gluten-free: Use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum; sponge may be slightly more fragile.
Dairy-free: Replace heavy cream with whipped coconut cream and cream cheese with a firm coconut-based spread — flavor and texture will differ.
Brands: For salt, use Diamond Crystal if available; if using Morton’s, use about half the amount because it is denser.

Essential Equipment

10 x 15-inch (25 x 38 cm) jelly roll pan (rimmed baking sheet) — the batter volume and thin spread require this size for a 1/2–3/4-inch (1.2–2 cm) sponge. A smaller pan will overflow.
Parchment paper — lines the pan for easy release.
Electric mixer (stand or hand) — to whip eggs to ribbon stage.
Offset spatula — for even spreading of curd and filling.
Clean kitchen towel and powdered sugar — to help roll the warm cake without sticking.
Cooling rack.
Fine sieve (optional) — for dusting powdered sugar.
Bench scraper or sharp serrated knife — for trimming ends and slicing.

If you lack a jelly roll pan, use the largest rimmed sheet you have and spread the batter thinner, adjusting bake time down by 1–2 minutes.

Step-by-Step Instructions

Prep time 20 minutes; Cook time 12 minutes; Inactive time 1 hour chilling; Total time 1 hour 32 minutes; Servings 8 slices.

Step 1: Preheat and prepare the pan

Preheat the oven to 190°C (375°F). Line a 10 x 15-inch (25 x 38 cm) jelly roll pan with parchment and lightly butter the paper. This ensures the sponge releases cleanly and prevents sticking.

Step 2: Whip the eggs and sugar

Whisk 4 large eggs and 100 g (1/2 cup) granulated sugar in a heatproof bowl set over simmering water until warm to the touch (about 40°C / 104°F) and sugar dissolves, ~2–3 minutes. Transfer to a mixer and beat on high until thick, pale, and ribbon-like, about 6–8 minutes. Do not under-whip — the sponge depends on this aeration.

Step 3: Fold in dry ingredients and zest

Sift together 80 g (2/3 cup) all-purpose flour, 1/2 tsp (2 g) baking powder, and 1/8 tsp (0.5 g) salt. Gently fold dry mix and 2 tsp lemon zest into the whipped eggs in three additions using a spatula, folding just until no streaks remain — do not overmix. This keeps the sponge tender and light. Total folding time about 1–2 minutes.

Step 4: Bake the sponge

Pour batter into the prepared pan and spread evenly with an offset spatula. Bake at 190°C (375°F) for 10–12 minutes until the surface is lightly golden and the cake springs back when touched. Watch the edges; overbaking dries the sponge and leads to cracking.

Step 5: Roll warm and cool

Dust a clean kitchen towel with powdered sugar. As soon as the cake comes from the oven (within 1 minute), invert it onto the towel and peel off the parchment. Trim uneven edges if needed. Starting at the short end, roll the cake and towel together into a tight log. Let cool completely on a wire rack for 45–60 minutes. This sets the shape and prevents separation later.

Step 6: Make the filling

Whip 240 ml (1 cup) cold heavy cream with 40 g (1/3 cup) powdered sugar and 1/2 tsp (2.5 ml) vanilla to soft peaks, about 2–3 minutes. Beat 110 g (4 oz) softened cream cheese until smooth, then fold into the whipped cream until uniform. Fold in 160 g (5.5 oz) lemon curd gently; stop when streaks disappear. Total time about 5 minutes. Do not overbeat or the filling will break.

Step 7: Unroll, fill, and re-roll

Carefully unroll the cooled sponge. Spread a thin, even layer (about 120 g / 4 oz) of lemon curd, leaving a 1 cm (1/2-inch) border. Spread the cream-cheese mixture evenly over the curd. Re-roll without the towel, using the towel’s shape as a guide — roll snugly but not tight to avoid squeezing out the filling. Chill rolled cake seam-side down for at least 1 hour before slicing.

Step 8: Slice and serve

Trim the ends for neat slices. Dust with powdered sugar or coat the outside lightly with remaining cream. Slice with a serrated knife using gentle sawing motions. Refrigerate any leftovers within 2 hours.

Expert Tips & Pro Techniques

Use room-temperature eggs for better volume when whipping; they whip faster and more fully.
Common mistake: overbaking the sponge. If edges look brown but the center jiggles slightly, remove it — residual heat finishes it. Overbake and the cake will crack when rolled.
Make-ahead: You can bake the sponge and wrap it in plastic the day before. Chill the wrapped sponge; unroll, fill, and re-roll the next day for fresher filling texture.
Professional trick adapted for home cooks: Warm the lemon curd slightly (20–30 seconds in the microwave) to loosen it for an ultra-thin spread. Cool slightly before layering the cream to avoid melting.
To get clean slices, chill the loaf until fairly firm and wipe the knife between cuts.
If your sponge cracks, spread filling into the cracks and compress gently when re-rolling — the final look will still be tasty.

Storage & Reheating

Refrigerator: Store the rolled cake in an airtight container or wrapped tightly in plastic, seam-side down, for up to 3 days. Slices stay best on day 1–2.
Freezer: The filled roll freezes well for up to 2 months. Wrap tightly in plastic, then foil. Thaw overnight in the refrigerator before slicing.
Reheating: Serve chilled or at room temperature. If you prefer a slightly softer slice, let the cake sit at room temperature for 20–30 minutes before serving. Avoid microwaving — it melts the cream and ruins texture.

Variations & Substitutions

Lemon-Only Roll: Replace the cream filling with an extra 200 g (7 oz) of lemon curd for an intense citrus roll; keep the same sponge and chilling times.
Lemon Cake Roll with Berries: After spreading curd, sprinkle 120 g (1 cup) fresh raspberries or blueberries before adding cream; roll gently. The berries add moisture, so slice with a serrated knife and chill 90 minutes.
Gluten-Free Version: Use a 1:1 gluten-free flour blend (e.g., Bob’s Red Mill), add 1/4 tsp xanthan gum, and reduce bake time by 1–2 minutes — sponge will be more fragile.
Eggless option: For a vegan/eggless sponge, use a commercial egg replacer or a genoise-style aquafaba (chickpea brine) method; expect changes in texture and slightly longer whip times.
Lower-sugar filling: Cut powdered sugar to 20 g (2 tbsp) and use unsweetened whipped cream with extra lemon zest; sweetness will be reduced but citrus brightness remains.

Serving Suggestions & Pairings

Serve with a spoonful of extra lemon curd and fresh berries for contrast.
Pair with a light black tea or an Earl Grey to amplify citrus notes.
For a brunch spread, serve slices alongside a savory dish such as our Creamy Corn Casserole or a warm bowl of our Creamy Vegetable Soup for balance.
For dessert tables, present thin slices next to a rich option like Cinnamon Roll Cheesecake to offer contrast in texture and intensity.

Nutrition Information

Per serving (1 slice). Recipe yields 8 slices.

Calories: 320 kcal
Total Fat: 20 g
Saturated Fat: 11 g
Cholesterol: 120 mg
Sodium: 150 mg
Total Carbohydrates: 29 g
Dietary Fiber: 0.5 g
Sugars: 19 g
Protein: 6 g

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

Frequently Asked Questions

Q: Why did my roll crack when I tried to roll it?
A: Most cracks come from overbaking or rolling a cold cake. Bake until just set and roll while still warm with a towel; let it cool rolled to set the shape.

Q: Can I make this without eggs?
A: You can use aquafaba (chickpea water) or a commercial egg replacer, but expect a different sponge texture and longer whip times. See the Variations section for guidance.

Q: Can I double this recipe to make two rolls?
A: Yes. You can double the batter and bake in two pans or bake sequentially. If baking in two pans simultaneously, ensure both pans are the same size and rotate in the oven for even baking.

Q: Can I prepare this the night before?
A: Yes. You can bake and roll the sponge the day before, wrap it tightly, and finish filling and decorating the next day for the freshest filling texture. Chilling overnight also makes slicing easier.

Q: How long does this keep in the fridge?
A: Stored airtight, the filled roll keeps 3 days in the refrigerator. For best texture, consume within 48 hours.

Q: My filling is runny — what happened?
A: Overwhipped cream can break, or warm curd can melt the cream. Chill the filling briefly and fold gently; use cold cream and stabilize with cream cheese as instructed.

Q: Can I substitute butter into the sponge?
A: Adding melted butter will make the sponge denser and less flexible. This recipe relies on whipped eggs for lift; avoid adding butter to keep the roll pliable.

Conclusion

This Lemon Cream Swiss Roll balances a tender, flexible sponge with bright lemon curd and a stable cream filling for clean slices and bold flavor. For another take on a citrus roll, compare this method with Style Sweet’s lemon swiss roll for technique tips, and explore a similar handheld option with different assembly ideas at My Country Table’s lemon cake roll for inspiration. Enjoy baking, and don’t forget to keep that towel handy when rolling.