Lemon Swiss Roll Recipe

Ingredients:

Sponge Cake:

4 large eggs

1/2 cup granulated sugar

1/2 cup all-purpose flour

1 tsp baking powder

1 tsp vanilla extract

Lemon Filling:

1 cup heavy cream, whipped

1/2 cup lemon curd

2 tbsp powdered sugar

Decoration:

Powdered sugar for dusting

Lemon zest

Fresh mint leaves

Steps:

1. Prepare the sponge cake:

Preheat oven to 180°C (350°F). Line a jelly roll pan with parchment paper.

Beat eggs and sugar until pale and fluffy.

Gently fold in sifted flour and baking powder, then add vanilla extract.

Pour the batter into the pan and spread evenly. Bake for 10-12 minutes.

2. Roll the cake:

Once baked, immediately turn the cake onto a clean kitchen towel dusted with powdered sugar.

Roll the cake gently with the towel and let it cool completely.

3. Prepare the filling:

Fold lemon curd and powdered sugar into the whipped cream.

4. Assemble the roll:

Unroll the cooled cake and spread the lemon filling evenly. Roll it back tightly.

5. Decorate:

Dust with powdered sugar, garnish with lemon zest and mint leaves.