Lemon Meringue Swiss Roll Cake is a delightful dessert that combines the bright flavor of lemon with a fluffy sponge cake and a light meringue topping. This cake is perfect for gatherings and celebrations, captivating everyone with its airy texture and zesty taste. For those who enjoy rolled cakes, this recipe is a must-try, just like this chocolate swiss roll which is equally enjoyable.

Why Make This Recipe

Making a Lemon Meringue Swiss Roll Cake at home allows you to enjoy a fresh and light dessert that’s not overly sweet. The combination of tangy lemon and creamy meringue makes this cake a crowd-pleaser. Plus, it’s a fantastic way to show off your baking skills without needing complicated techniques. You may also find Black Forest Roll Cake 2 useful.

How to Make Lemon Meringue Swiss Roll Cake

Ingredients:

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup whole milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups heavy whipping cream, cold
• 1/3 cup powdered sugar
• 4 oz cream cheese, softened
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract
• Extra lemon zest (for garnish)
• Powdered sugar (optional)

Directions:

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs and sugar together for 4–5 minutes until pale, thick, and fluffy. Mix in the vanilla, milk, lemon juice, and lemon zest.
3. Sift in the flour, baking powder, and salt. Gently fold the batter until smooth and airy.
4. Spread evenly into the prepared pan and bake for 10–12 minutes, until the cake springs back lightly when touched.
5. While warm, carefully roll the cake up with a clean kitchen towel dusted lightly with powdered sugar. Let it cool completely.
6. In a chilled bowl, beat the heavy cream, powdered sugar, vanilla, and cream cheese until thick and fluffy.
7. Unroll the cooled lemon sponge cake and spread the creamy filling evenly across the surface. Roll the cake back up tightly and place seam-side down on a serving platter.
8. For the meringue topping, beat egg whites and cream of tartar until foamy. Slowly add sugar while beating until glossy stiff peaks form. Mix in vanilla.
9. Pipe or spread the meringue over the top of the Lemon Meringue Swiss Roll Cake in beautiful swirls.
10. Use a kitchen torch to toast the meringue until golden brown and lightly caramelized.
11. Chill for at least 30 minutes before slicing for clean swirls and the best texture.
12. Serve cold for the perfect balance of creamy sweetness and bright citrus flavor.

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How to Serve Lemon Meringue Swiss Roll Cake

To serve, slice the cake into thick rounds and place them on a dessert plate. You can garnish with extra lemon zest or a dusting of powdered sugar for a decorative touch. This cake pairs wonderfully with a cup of tea or coffee.

How to Store Lemon Meringue Swiss Roll Cake

Store any leftover Lemon Meringue Swiss Roll Cake in the refrigerator. Cover it loosely with plastic wrap to keep the meringue from becoming too soft. It’s best enjoyed within a couple of days, as the sponge may start to lose its texture over time.

Tips to Make Lemon Meringue Swiss Roll Cake

• Make sure your eggs are at room temperature for better volume in the batter.
• Be gentle when folding in the flour to maintain the airiness of the cake.
• For a twist, you might try incorporating berries or using a different fruit flavor for the filling.
• If you love different flavors of rolled cakes, consider making a strawberry shortcake swiss roll next.

Variations

You can switch up the flavor of the filling by using different types of fruit purees or buttercreams. For a chocolate twist, add cocoa powder to the cake batter or filling.

FAQs

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1. Can I make this cake ahead of time?
Yes, you can bake the sponge cake a day ahead and keep it in the refrigerator. Just fill it and assemble shortly before serving to keep the meringue fresh.

2. What if I don’t have a kitchen torch?
If you don’t have a kitchen torch, you can use your oven’s broiler to lightly brown the meringue. Just keep a close eye on it to prevent burning.

3. Can I substitute the heavy cream?
While heavy cream gives the best texture for the filling, you can use whipped topping as a lower calorie alternative, though it won’t taste as rich.

Conclusion

In summary, Lemon Meringue Swiss Roll Cake is a delightful dessert that’s perfect for many occasions. Its light and zesty flavor will surely impress everyone at your table. For more delicious rolled cake recipes, you might consider making a lemon meringue roulade or indulge in a lemon meringue cake roll. If you enjoy incorporating fresh fruits, don’t forget to try the lemon meringue cake with summer berries for a delightful summer treat. Additionally, explore the lemon curd meringue roulade for a delicious twist on the classic recipe. Enjoy baking!

Lemon Meringue Swiss Roll Cake

A delightful dessert that combines bright lemon flavor with a fluffy sponge cake and a light meringue topping, perfect for gatherings and celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Course Cake, Dessert

Cuisine American

Servings 10 servings

Calories 350 kcal

Ingredients

  

For the cake

• 4 large large eggs, room temperature Ensure eggs are at room temperature for better volume.
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup whole milk
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

For the filling and meringue

• 1 1/2 cups heavy whipping cream, cold
• 1/3 cup powdered sugar
• 4 oz cream cheese, softened
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract
• Extra lemon zest (for garnish)
• Powdered sugar (optional) For dusting on top

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
• In a large bowl, beat the eggs and sugar together for 4–5 minutes until pale, thick, and fluffy. Mix in the vanilla, milk, lemon juice, and lemon zest.
• Sift in the flour, baking powder, and salt. Gently fold the batter until smooth and airy.

Baking

• Spread the batter evenly into the prepared pan and bake for 10–12 minutes, until the cake springs back lightly when touched.
• While warm, carefully roll the cake up with a clean kitchen towel dusted lightly with powdered sugar. Let it cool completely.

Filling and Meringue Topping

• In a chilled bowl, beat the heavy cream, powdered sugar, vanilla, and cream cheese until thick and fluffy.
• Unroll the cooled lemon sponge cake and spread the creamy filling evenly across the surface. Roll the cake back up tightly and place seam-side down on a serving platter.
• For the meringue topping, beat egg whites and cream of tartar until foamy. Slowly add sugar while beating until glossy stiff peaks form. Mix in vanilla.
• Pipe or spread the meringue over the top of the Lemon Meringue Swiss Roll Cake in beautiful swirls.
• Use a kitchen torch to toast the meringue until golden brown and lightly caramelized.
• Chill for at least 30 minutes before slicing for clean swirls and the best texture.

Serving

• To serve, slice the cake into thick rounds and place them on a dessert plate. You can garnish with extra lemon zest or a dusting of powdered sugar for a decorative touch.

Notes

Store any leftover cake in the refrigerator, covered loosely with plastic wrap. Best enjoyed within a couple of days. Consider incorporating berries or alternating fruit flavors in the filling for a twist.

Keyword Baking, DESSERT, Lemon Meringue, Roll Cake, Swiss Roll Cake