Strawberry Lemonade Swiss Roll Recipe
Prep Time:
35 minutes
Cook Time:
12 minutes
Servings:
10 Slices
Ingredients
  • 5 eggs
  • ⅔ cup granulated sugar
  • 2 teaspoons lemon zest
  • ¼ teaspoon salt
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 3 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • ⅔ cup all purpose flour
  • 1 (8-ounce) package cream cheese
  • ½ cup powdered sugar, plus more for rolling
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1 cup heavy cream, cold
  • 1 pint fresh strawberries, diced
Directions
  1. Preheat the oven to 350 F.
  2. Spray a jelly roll pan with nonstick spray, then add parchment paper to the bottom of the pan and spray the parchment paper with nonstick spray. Set the pan aside.
  3. In the bowl of a stand mixer with the whisk attachment, combine the eggs, sugar, lemon zest, salt, baking powder, and baking soda on medium-low speed until combined and fine bubbles start to form throughout (about 3 minutes).
  4. Increase the speed to high, and continue whipping until the mixture becomes pale yellow, doubles in size and becomes thick and glossy looking (about 10 minutes).
  5. Add the vegetable oil, vanilla extract, and lemon juice to the bowl and beat on medium-low until just combined.
  6. Add the flour and beat on medium-low until just incorporated.
  7. Spread the batter evenly into the prepared pan.
  8. Bake in the preheated oven until the cake is light golden brown, about 12 minutes.
  9. Immediately after removing the cake from the oven, sift powdered sugar over the top of the cake.
  10. Invert the cake onto a clean tea towel on top of a cutting board. Carefully peel off the parchment paper on the cake.
  11. While the cake is still warm, carefully roll it into a tight log shape using the tea towel, starting from the short side. Let the cake cool completely while rolled up with the seam side facing down.
  12. While the cake cools, in a large bowl beat the cream cheese until smooth.
  13. Add the powdered sugar, vanilla extract, lemon zest, and lemon juice and beat until combined and creamy.
  14. Add the heavy cream to the bowl and beat until it is thick and fluffy.
  15. Mix in the diced strawberries until just combined.
  16. Carefully unroll the cooled cake from the towel.
  17. Spread the cream cheese filling over the surface of the cake. On the curled-up short edge of the cake make sure the filling goes all the way to the edge, but leave a ½-inch border around the long edges without filling and leave about 1 ½ inch on the other short edge of the cake without filling.
  18. Gently roll up the cake tightly with the filling until the seam side is down.
  19. Transfer to a serving platter, dust with more powdered sugar if desired, then slice and serve.