Toti’s No-Crack Lemon Curd Swiss Roll

Name: Toti’s No-Crack Lemon Curd Swiss Roll
Total time: 1 h
Ingredients: 4 large eggs, separated (room temperature); ¾ cup granulated sugar; ¾ cup all-purpose flour; 1 tsp baking powder; ¼ tsp salt; ¼ cup fresh lemon juice; 1 tsp vanilla extract; 8 oz cream cheese, softened; 1 cup heavy whipping cream (cold); ¼–½ cup powdered sugar; 1 tsp vanilla extract; Zest of 1 lemon; 3–4 tbsp lemon curd (or more to taste); Milk; Or sweetened condensed milk diluted with a little milk

Soft, fluffy, creamy lemon filling — a bakery-style roll that won’t crack.

Serves

Time

1 hr + chill

This soft lemon Swiss roll stays fluffy and rolls beautifully without cracking. Filled with lemon cream and lemon curd, it tastes light, creamy, and bakery-made.

Instructions

Sponge Cake

1
Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment and lightly grease.
2
Separate the eggs. Beat egg whites until soft peaks form.
3
In another bowl, beat egg yolks with sugar until pale and fluffy. Add vanilla and lemon juice.
4
Mix flour, baking powder, and salt separately. Fold dry ingredients into the yolk mixture.
5
Gently fold whipped egg whites into the batter, then spread evenly into the pan.
6
Bake 10–12 minutes until lightly golden and springy.
7
Dust the warm cake lightly with powdered sugar, flip onto a clean towel or parchment, and roll immediately while warm. Cool rolled up.

Lemon Cream Filling

1
Chill bowl and beaters for 15–20 minutes.
2
Beat heavy cream with powdered sugar and vanilla until fluffy.
3
In a separate bowl, soften cream cheese, then fold the whipped cream in.
4
Add lemon zest and fold in lemon curd until smooth and creamy. Don’t overmix.

Assemble

1
Carefully unroll the cooled cake. Brush with optional lemon soak.
2
Spread lemon cream evenly. Add extra spoonfuls of lemon curd if desired.
3
Roll tightly and chill before decorating.
4
Decorate with whipped cream, powdered sugar, lemon curd drizzle, or lemon zest.