Lemon Swiss Roll Cake with Lemon Cream Cheese Filling

• Vegetarian

• Produce

  • 1 tbsp Lemon
  • 1 tsp Lemon, zest
  • 1 Lemon, slices

• Refrigerated

  • 3 Eggs

• Condiments

  • 4 tbsp Lemon juice

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 2 cups Confectioners' sugar
  • 3/4 cup Granulated sugar
  • 1 Icing sugar
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter, unsalted
  • 8 oz Cream cheese, full-fat

Found on ikneadtoeat.com

Description

Ingredients

• For the Lemon Swiss Roll Cake
• 3 eggs
• 3/4 cup granulated sugar
• 3 tablespoons lemon juice (from about 2 medium lemons)
• 1 tablespoon lemon zest (from about 2 medium lemons)
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup all purpose flour
• Powdered sugar (to help in rolling the cake)
• For the Lemon Cream Cheese Filling
• 8 oz full-fat softened cream cheese
• 1/4 cup unsalted softened butter
• 2 cups confectioners sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• For Garnish
• Icing sugar, for dusting
• Lemon slices

Directions

• For the Lemon Swiss Roll Cake
• Preheat the oven to 350 F (176 C) and prepare a 10 x 15 inch cookie sheet by lining it with foill. Grease the foil with oil, and flour it well. This will help to ensure that the cake does not stick to the foil.
• In a medium bowl (or the bowl of a stand mixer) beat the eggs on high speed for about 2-3 minutes, until pale and frothy.
• Add in the sugar, lemon juice and lemon zest. Beat on high speed until well combined.
• In a separate bowl, whisk together the salt, baking powder and flour. Add the dry ingredients to the wet ingredients, and stir until just combined. Do not over mix.
• Pour the cake batter onto the prepared cookie sheet. You may have to use a spatula to spread out the batter over the cookie sheet and the batter will be spread out in a very thin layer.
• Bake for about 10-11 minutes.
• While the cake is baking, spread out a clean kitchen towel and sprinkle liberally with icing sugar (this is to ensure that when the cake is placed onto the kitchen towel, it will not stick).
• As soon as the cake is done, take it out of the oven, and carefully turn it over onto the prepared kitchen towel. Gently peel off the foil, and working quickly start rolling the kitchen towel to roll the cake from the shorter edge. Let cool completely.
• For the Lemon Cream Cheese Filling
• In a medium bowl, using a hand mixer or a stand mixer, beat the cream cheese and butter on medium speed until smooth and well combined. This will take about 1-2 minutes, and you should scrape down the sides of the bowl with a spatula as needed.
• Add the sugar, lemon juice, lemon zest and vanilla, and beat on medium speed for about 2 minutes until well combined and thick.
• Assembling the Lemon Swiss Roll
• Once the cake has completely cooled down, unroll it from the kitchen towel. Spread the cream cheese filing liberally, making sure that it covers all ends. Gently roll back the cake into shape, and cover with cling film. Cool for about 2 hours in the refrigerator or overnight.
• When ready to serve, unwrap the cling film, dust the cake with icing sugar and decorate with lemon slices.