Liza’s Honey Lemon Swiss Roll Cake
At a Glance
- Prep
- 1 hour 30 minutes
- Cook
- 12 minutes
- Servings
- 1 Swiss roll cake, about 10 slices
Categories
- Dessert
- British
- Medium
Dietary
- Nut-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A divine treat for lemon lovers! A delicate vanilla sponge rolled with fluffy honey lemon Ermine filling. This is for more experienced bakers.
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Ingredients
- 4 large eggs (room temperature)
- ¾ cup (150g) granulated sugar
- ¾ teaspoon of vanilla paste
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- Zest of one Meyer Lemon (optional)
- 2 tbsp milk (room temperature)
- Powdered sugar (for dusting)
- 3/4 cup (177ml) of milk
- Juice of 1 Meyer Lemon or 4 tablespoons of lemon juice
- ½ cup of honey
- 5 tablespoons of flour
- 1 cup (226g – 2 sticks) of butter - room temperature
- 3/4 teaspoon of vanilla paste
- 1/4 teaspoon of salt
Instructions
Preheat and Prepare Preheat your oven to 350°F (175°C).
Line a 10x15-inch sheet pan with parchment paper and lightly grease the paper.
Make the Sponge Cake In a large bowl, beat the eggs, vanilla paste and granulated sugar with an electric mixer on high speed until the mixture becomes pale, thick, and tripled in volume (about 5 minutes).
Sift together the flour, baking powder, and salt, then gently fold it into the egg mixture in three additions, being careful not to deflate the batter.
Add the milk and zest (optional) and fold until just combined.
Bake Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake for 10–12 minutes, or until the top springs back when gently touched. Do not overbake.
Roll the Cake Dust a piece of parchment paper with powdered sugar.
Turn the warm cake onto the dusted paper, peel off the original parchment paper, and dust the top with more powdered sugar.
Roll the cake up gently (with the paper inside) and let it cool completely.
Make the filling Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike. Add lemon juice and whisk a moment longer.
Remove from heat, whisk in vanilla, honey and salt. Pour into a bowl to allow it to cool completely. Put cling wrap on the surface, smoothing out the air bubbles to keep a skin from forming.
Once the paste has chilled, using a stand mixer with the whisk attachment, beat the room temperature butter until light and fluffy, scraping the sides occasionally. (about 5 minutes) Add the paste a bit at a time and continue to beat until it resembles whipped cream - about 10 minutes.
Assemble Gently unroll the sponge leaving it on the parchment paper
Spread the filling over the sponge evenly, to about ½ inch of the edges
Slowly roll the cake, shedding the parchment paper.
Dust with powdered sugar.
Wrap the cake roll with cling wrap and chill in the fridge for an hour or longer for easier slicing.
