Lemon swiss roll with lemon cream filling

Recipe from: 4/11/1996 12:00:00 AM
Ingredients 12
Servings 1
Minutes 20 min


Serving Change
  • 250
    thick cream, chilled
  • 30
    castor sugar
  • 15
    lemon juice (use the juice of the lemons below)
  • 4
    extra-large eggs, separated
  • 150
    castor sugar
  • 2
    lemons (grated rind)
  • 5
    vanilla essence
  • 60
    ground almonds
  • 80
    cake flour, sifted
  • extra icing sugar


20 min
Preheat the oven to 190° (375 ºF). Line a 23 x 33 cm swiss roll tin with wax paper. Whip the cream for the filling until stiff. Fold in the castor sugar and lemon juice. Chill until needed. Beat the egg yolks and 60 ml (1/4 c) of the castor sugar until light and creamy. Add the lemon rind and vanilla essence and fold in the ground almonds and cake flour. Whisk the egg whites until soft peaks form. Add small quantities at a time of the remaining castor sugar (90 ml) while beating continuously. Fold into the egg yolk mixture and turn the batter into the prepared swiss roll tin. Spread evenly and bake for 10 minutes until golden brown on top. Remove from the oven, cover with a damp cloth and cool in the tin. Turn out the cooled Swiss roll on to a clean piece of wax paper dusted with a little icing sugar. Remove the wax paper stuck to the bottom of the swiss roll and, once the swiss roll is completely cooled, spread the filling over it. Carefully roll up the swiss roll using the wax paper. Serves 6-8.

Read more on: bake  |  fruit


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