Description
This Strawberry Lemon Swiss Roll Cake is a light, fluffy sponge rolled with tangy lemon cream and fresh strawberries. Perfect for summer, birthdays, or afternoon tea, this cake is easy to make, impressive to serve, and bursting with flavor. Bring a little sunshine to your kitchen with every slice!
Ingredients
Scale
- 4 large eggs, room temperature
- 100g caster sugar
- 100g plain flour, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
- 1 tsp vanilla extract
- Zest of 1 lemon
- 150g unsalted butter, softened
- 100g icing sugar, sifted
- 1 tbsp lemon juice
- Zest of 1 lemon
- 100g mascarpone cheese
- 150g fresh strawberries, hulled and sliced
Instructions
- Preheat oven to 180°C (350°F). Line a 30x25cm Swiss roll tin with parchment paper.
- Beat eggs and sugar until thick and pale.
- Fold in flour, baking powder, salt, and lemon zest gently.
- Mix in milk and vanilla extract.
- Pour into tin and bake for 12–15 mins.
- Roll sponge in sugared tea towel while warm; cool completely.
- Beat butter, icing sugar, lemon juice, zest, and mascarpone for filling.
- Unroll sponge, spread filling, add strawberries, and roll tightly.
- Wrap in cling film and chill 1 hour before serving.
Notes
Use room temperature eggs for a fluffy sponge. Sift flour to avoid lumps. Chill cream before spreading for easier handling. Store in the fridge up to 3 days; freeze up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg