Liza’s Honey Lemon Swiss Roll Cake
A divine treat for lemon lovers! A delicate vanilla sponge rolled with fluffy honey lemon Ermine filling. This is for more experienced bakers.
- Total Time: 1 hour 42 minutes
Ingredients
For the sponge:
- 4 large eggs (room temperature)
- 3/4 cup (150g) granulated sugar
- 3/4 teaspoon of vanilla paste
- 1 cup (125g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of one Meyer Lemon (optional)
- 2 tbsp milk (room temperature)
- Powdered sugar (for dusting)
Whipped Honey Lemon Filling
- 3/4 cup (177ml) of milk
- Juice of 1 Meyer Lemon or 4 tablespoons of lemon juice
- 1/2 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 10×15-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.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
0 Comments