Lemon Swiss Roll with Yogurt
This delicious Swiss roll with yogurt is a perfect mix of fluffy sponge cake and creamy Greek yogurt filling with a zesty lemon note.
45 min + 3 h
Easy
8-10
Recipe Ingredients
Ingredients for the batter
- 6 eggs, at room temperature
- 120 grams caster sugar, plus 2 tablespoons
- 90 grams cake flour
- pinch of salt
- zest of 1 lemon
Ingredients for the filling
- 7 grams gelatin powder
- 250 grams Greek yogurt
- 400 millilitres whipping cream
- 100 grams icing sugar
- juice of 1 lemon
- 1-2 tablespoons icing sugar for dusting
Methods
1. Preheat the oven
Preheat the oven to 180°C (350°F) and line a 33×43 cm (13″×17″) baking tray with a sheet of baking parchment.
2. Make the batter
Separate the egg yolks from the egg whites. Add a pinch of salt to the egg whites and beat with an electric mixer until stiff peaks form. Set them aside.
In a large mixing bowl, whisk together the egg yolks and sugar until the mixture is light and very thick. It may take around 5 minutes. Sift the flour and a pinch of salt over the mixture, then add the lemon zest and mix very gently at low speed until the flour is incorporated. Finally, fold in the egg whites with a spatula. Be careful not to knock the air out of the batter you incorporated by whisking.
3. Bake
Pour the mixture onto the lined baking tray and use a spatula to smooth it out until evenly distributed. Bake the cake base for approximately 10-15 minutes. It bakes very quickly, so keep an eye on it.
While the sponge cake is baking, sprinkle 2 tablespoons of sugar over a clean tea towel. Immediately after baking, holding two corners of the baking parchment, turn the baked cake base onto the sugar cloth. Peel off the baking paper and roll it up from the short side. Let it cool completely on a wire rack wrapped in cloth.
4. Make the filling
Prepare the gelatin powder according to the package direction. In a mixing bowl using a hand mixer, beat the whipped cream until it begins to thicken and form soft peaks, then turn the mixer to low speed. With the mixer running, gradually add the icing sugar and continue beating until well combined. Increase the mixer to medium speed and continue beating until stiff peaks form. As you continue beating, add yogurt and lemon juice.
5. Assemble the cake
Unroll the cooled sponge cake. Spread the filling on the base, roll up the cake again, and place it in the fridge for at least 3 hours. Sprinkle it with icing sugar before serving.
Enjoy!
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