Swiss Rolls Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper.

Mix Dry Ingredients

In a bowl, whisk together the all-purpose flour, baking powder, and salt.

Beat Eggs and Sugar

In a separate large bowl, beat the eggs with granulated sugar using an electric mixer until thick and pale, about 5 minutes.

Combine Mixtures

Gently fold the flour mixture into the egg mixture until just combined. Add in vanilla extract and lemon zest.

Bake the Cake

Spread the batter evenly in the prepared pan and bake for 12-15 minutes or until a toothpick comes out clean.

Cool the Cake

Remove from the oven and let it cool in the pan for 5 minutes, then invert onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.

Roll the Cake

While the cake is still warm, roll it up gently with the towel starting from one short end. Let it cool completely.

Prepare the Filling

In a saucepan, combine the granulated sugar, egg yolks, fresh lemon juice, and cornstarch. Whisk until smooth.

Cook the Mixture

Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble, about 5-7 minutes.

Add Butter

Remove from the heat and stir in the unsalted butter until melted and incorporated. Let the filling cool slightly.

Beat Egg Whites

In a clean bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar and cream of tartar, beating until stiff peaks form.

Spread Meringue

Spread the meringue over the cooled lemon filling on the rolled cake. Ensure it covers the filling completely.

Bake Meringue

Bake in the oven at 350°F (175°C) for about 10-12 minutes or until the meringue is lightly golden.

Unroll the Cake

Carefully unroll the cake and spread the lemon filling evenly over the surface.

Re-roll the Cake

Roll the cake back up without the towel and place seam side down on a serving platter.

Serve

Slice the Swiss roll and serve immediately, or chill in the refrigerator before serving.