Lemon Swiss Roll: A Citrus Concerto at Pastry Prime

Who doesn’t like a Swiss Roll? More even, when its lemony then it’s a surplus! This lemon cake is definitely a light one with loads of delicious cream filled in. The touch of tangy lemon flavour and sweetness can really send your taste buds to dance.

How the Swiss Roll Got a Zesty Makeover

Unlike its name, the roll is said to have originated likely from the UK. The Swiss Roll of Hong Kong looked similar to the UK counterpart, but it had lighter tastes. The eastern version of the Swiss Roll is a standard recipe with whipped cream filling. The additional lemon flavour in the Swiss Roll provides a touch of Mediterranean flavour. The Swiss Roll and its lemon-infused flavor is also influenced by modern flair and heritage of European dessert tastes.

Why Pastry Prime’s Lemon Swiss Roll is a Must-Try

Lemon Swiss Roll at the Pastry Prime, Guwahati promises quality and commitment towards freshness. The filling of the Swiss Roll redefines as airy, light, and silky smooth. So, are you ready to bite into a heavenly dessert? To savour this, do visit us at Pastry Prime and explore the diverse range of cakes and pastries in Guwahati, Assam.

If you want to try this at home, you can gladly follow our recipe.

Ingredients

• For the sponge cake,
• 4 large egg whites
• Half a cup of granulated sugar (keep it divided into half)
• Half a cup of all-purpose flour
• A tsp of vanilla extract
• Salt (just a pinch is ok!)
• For the making a lemon filling,
• Half a cup of lemon curd and heavy cream each
• A tsp of lemon zest (because zing is the new bling!)
• For assembling,
• Powdered sugar
• Kitchen towel (a clean one!)

Methods

• Line a tray (rectangular in shape) and place a parchment paper and grease it evenly.
• Meanwhile preheat the oven at 350°F (180°C).
• In a bowl, whisk the egg whites until the soft peaks are formed. Pour the ¼ cup of powdered sugar and keep on whisking.
• In another bowl, whisk the egg yolks along with the left-over powdered sugar until it forms creamy and pale. Add the vaniall extract in the mixture as well.
• In the yolk mixture, gently fold in the egg whites, with a lot of patience, till the batter becomes airy.
• Now pour the salt and flour and mix gently.
• Now spread it evenly and prepare your tray. Bake the batter for around 15 minutes, until the sponge springs when touched.
• Take it our from the oven, turn it on a clean kitchen towel and remove the parchment paper and dust the sponge cake with some powdered sugar.
• Beginning from the shorter side, with the towel roll the sponge in a tight log. Have some patience and let it cool now!
• To make the lemon filling, in a big bowl gently fold in the whipped cream, lemon zest, and lemon curd.
• For the assembly, unroll the sponge cake. Then fill it with the lemon filling. While doing the act, leave a small border at the sides.
• Back up the cake by rolling it without the help of a kitchen towel. Tightly wrap it up in a plastic.
• To set it, refrigerate it for around an hour.
• Before serving, sprinkle some powdered sugar. Cut into slices and enjoy with your favourite beverage.

If the steps seem a bit too complicated and time consuming, and you crave for this dessert just now! Your answer lies towards the direction of Pastry Prime, Guwahati, Assam.