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.
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.