Lemon Swiss Roll with Mascarpone Cream

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. Whisk the Egg Whites

You will need two large mixing bowls: one for the egg whites and one for the yolks. Separate the egg whites from the yolks. Using an electric mixer, whisk the egg whites until stiff peaks form. Stiff peaks hold their shape and ensure the cake doesn’t collapse. So take your time for this step. Once the peaks are stiff, set the egg whites aside.

3. Make the Batter

Whisk together the egg yolks and 120 grams of caster sugar until light and very thick. It may take around 5 minutes. Sift 90 grams of cake flour and a pinch of salt over the mixture, and mix very gently at low speed until the flour is incorporated. Add the lemon zest and stir until well combined.

Finally, fold in the egg whites with a spatula. Be careful not to knock the air out of the batter you incorporated by whisking.

Pour the mixture onto the lined baking tray and smooth it out until evenly distributed. Bake the cake base for 10 minutes. It bakes very quickly, so keep an eye on it.

4. Roll the Base up

While the sponge cake is baking, sprinkle 2 tablespoons of sugar over a clean tea towel. Turn the baked base over onto the sugar cloth. Peel off the baking parchment and roll it up from the short side. Let it completely cool on a wire rack wrapped in cloth.

5. Make the Filling

Prepare 7 grams of gelatin powder according to the package direction. In a mixing bowl, using an electric mixer, beat 400 millilitres of whipping cream until it begins to thicken and form soft peaks, then turn the mixer to low speed. With the mixer running, slowly pour in the gelatin mixture and continue beating until well combined. Increase the mixer to medium speed and continue beating until stiff peaks form. Set the cream aside.

In another bowl, combine 250 grams of Mascarpone, 60 grams of icing sugar, and juice of 1 lemon. Mix well using a whisk or an electric mixer. Finally, carefully fold in the stiffly whipped cream with a whisk.

6. 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. This helps the filling to set properly and makes the slicing easier.

7. Serve

Dust the Lemon Swiss Roll with Mascarpone Cream with icing sugar just before serving to avoid it being absorbed into the cake.

Tips for Perfect Lemon Swiss Roll with Mascarpone Cream

Room Temperature Eggs: Make sure the eggs are at room temperature before you start. This helps achieve maximum volume when whipping.

Gently Folding: Be careful and gentle when folding in the egg whites to keep the batter airy and avoid deflating the mixture.

Rolling While Warm: Roll up the cake while warm using a sugared tea cloth. Rolling it up when still warm, prevents cracking and ensures the correct shape.

Storage Suggestion

In the Fridge: Store the Lemon Swiss Roll with Mascarpone Cream in the refrigerator for up to 3 days. Wrap it tightly in cling film or place it in an airtight container to prevent it from drying out.

In the Freezer: The Lemon Swiss Roll can be frozen for up to 2 months. To freeze it, wrap it in a freezer bag to protect it from freezer burn. Thaw the roll in the fridge overnight and let it sit at room temperature for about 15 minutes before serving to achieve the best texture.

Serving Suggestions

For the best texture and flavour, let the Lemon Swiss Roll with Mascarpone Cream sit at room temperature for approximately 15 minutes before serving.

Variations for Lemon Swiss Roll

Berry Lemon Swiss Roll: Before rolling, add a layer of fresh berries (e.g. raspberries, blueberries, or strawberries) over the Mascarpone cream filling. The berries provide a burst of flavour and a beautiful visual element.

Coconut Lemon Swiss Roll: Consider adding a few tablespoons of shredded coconut to the Mascarpone filling and sprinkle some toasted coconut on top of the rolled cake for a tropical touch.

Matcha Lemon Swiss Roll: Add a teaspoon of matcha powder to the cake batter for a green tea flavour that pairs well with lemon. Instead of icing sugar, you can also dust the roll with matcha powder.

My most popular alternative 

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Conclusion

Whether you’re serving it at a family gathering or a special celebration, this Lemon Swiss Roll with Mascarpone Cream is sure to impress. Its refreshing lemon flavour combined with creamy mascarpone makes it an excellent dessert. Enjoy the perfect balance of tart and sweet with each bite.