This lemon Swiss roll uses a quick and reliable sponge that is easy to make and easy to roll. The method is slightly different from my previous sponge recipe, but the result is still light, soft, and flexible, so there is no need for a cloth or pre-rolling. The sponge is thin and not too sweet, which makes it suitable for many different fillings. If you prefer a thicker sponge, you can use this recipe instead: https://andbonbons.com/tropical-mango-and-coconut-swiss-roll-easy-recipe/. For the filling, I use my light lemon cremeux. It has a clean lemon flavour, a lighter texture, and fewer calories compared to traditional lemon curd. The full tutorial is here: https://andbonbons.com/lemon-cremeux-recipe/.
Prefer to see the process in action? The video tutorial below walks you through every step, making it especially helpful for visual learners. Watch how the sponge is whipped to the correct ribbon stage, how to spread it evenly, and how to roll it cleanly without cracking. Seeing the texture and timing makes this recipe much easier to follow and repeat with confidence.
Lemon Swiss Roll
Ingredients
Vanilla Sponge (30×40 cm)
- 200 g eggs ~4 large eggs
- 75 g granulated sugar
- 3 g vanilla extract
- 60 g plain flour
- 12 g cornflour
- Icing sugar for dusting
Light Lemon Cremeux (~700 g)
- 250 g eggs ~5 large eggs
- 125 g lemon juice freshly squeezed
- 50 g water
- 15 g limoncello or replace with additional water
- Zest of 1 lemon
- 185 g sugar
- 9 g cornstarch
- 5 g gelatine platinum
- 25 g cold water for blooming gelatine
- 75 g cold butter
Instructions
Vanilla Sponge
- Warm the eggs and sugar over a bain-marie to 45°C. Whip to ribbon stage as shown in the video. Add the vanilla extract at the final stage of whipping.
- Sift the plain flour and cornflour together, then gently fold into the whipped eggs.
- Spread the batter evenly in a lined 30 × 40 cm tray, or pipe using a 12 mm nozzle to the same size.
- Bake in a fan-forced oven at 190°C for about 10 minutes.
- Remove from the oven and dust with icing sugar or caster sugar. Cover with baking paper and flip upside down. Let cool at room temperature for 30–40 minutes, then spread the filling and roll the sponge.
Light Lemon Cremeux
- Mix the gelatine powder with cold water and let it bloom for 5 minutes.
- In a bowl, combine the sugar and cornstarch. Add the eggs and whisk until smooth.
- In a saucepan, combine the lemon juice, water, and limoncello. Bring to a gentle simmer.
- Gradually whisk the hot liquid into the egg mixture, then return everything to the saucepan.
- Cook over medium heat, stirring constantly, until it comes to a gentle boil. Continue cooking for 30 seconds to 1 minute.
- Remove from the heat and pass the mixture through a fine sieve.
- Immediately add the bloomed gelatine and blend with a stick blender until incorporated.
- Allow the mixture to cool to 35–40°C (95–104°F), then add the cold butter and blend again until smooth and glossy.
- Transfer the Lemon Cremeux to a shallow container and cover with cling wrap directly on the surface.
- Refrigerate for 5–6 hours.
- Once set, briefly whisk by hand to loosen the texture. Spread evenly on baked sponge or pipe using 7 mm nozzle.
- Roll as demonstrated in the video.
Video
Storage Tips for Your Lemon Swiss Roll Recipe
This lemon Swiss roll recipe keeps its soft sponge and creamy lemon filling beautifully for up to 3 days in the fridge. The texture stays light and tender, and the citrus flavour remains bright. It’s delicious completely on its own, so you don’t need any extra decoration unless you want to add a simple finishing touch. A dusting of icing sugar or a little fresh lemon zest works well without taking away from the natural balance of sweetness and tang.
Adding Meringue to Your Swiss Roll (Lemon Jelly Roll)
A silky Swiss meringue is a lovely way to add gentle sweetness to your lemon jelly roll while enhancing the citrus notes. The smooth, cloud-like texture pairs perfectly with the soft sponge and creamy filling, creating a beautiful contrast in every slice. You can pipe the meringue for a clean, elegant look or spread it with a spatula for a more artistic finish. For best results, follow my Swiss meringue tutorial: https://andbonbons.com/swiss-meringue-recipe/ A little freshly grated lemon zest on top brightens the flavour even further.
Blow‑Torched Finish for a Citrus Swiss Roll Cake
Blow‑torching the meringue adds a caramelised depth that complements the citrus flavours of this Swiss roll cake. The toasted layer not only brings warmth and complexity but also helps the meringue hold its structure slightly longer in the fridge. It will still start to soften after about 24 hours, so keep the roll in an airtight container for the best texture. A final sprinkle of lemon zest after torching adds a fresh, fragrant contrast to the caramel notes.
From Lemon Swiss roll to Lemon Yule Log
Transform your lemon swiss roll into a lemon yule log by adding a few extra elements for a more sophisticated presentation and texture contrast. Consider placing the roll on a shortcrust base to create a structured dessert suitable for special occasions. An almond shortcrust works particularly well – full tutorial: https://andbonbons.com/shortcrust-pastry-recipe/ – or you can use alternative crunchy bases such as streusel: https://andbonbons.com/streusel-entremet-crunch-base-recipes/ or a sable breton base: https://andbonbons.com/sable-breton-base-for-mousse-cake/
As for the Swiss meringue, it can be dehydrated in the oven after piping into different shapes, then used as a light, crunchy element to complement the soft roll. These crisp meringue decorations add both visual elegance and textural contrast, elevating the dessert from a simple sponge roll to a refined yule log-style centrepiece.
More Swiss Roll Recipe Ideas
If you would like to explore more flavour variations, there are several Swiss roll recipes that transform the classic sponge into completely different desserts. For a light, tropical option, try the Tropical Mango and Coconut Swiss Roll: https://andbonbons.com/tropical-mango-and-coconut-swiss-roll-easy-recipe/ — a refreshing combination where sweet mango and creamy coconut create a delicate, mousse-like filling that keeps the roll light and vibrant.
For a richer, festive interpretation, the Black Forest Bûche de Noël Swiss Roll (Yule Log): https://andbonbons.com/black-forest-buche-de-noel-swiss-roll-yule-log-10/ reimagines the roll as an elegant celebration cake. With chocolate sponge, creamy filling, and cherry notes, it delivers a deeper flavour profile while maintaining the soft, rolled structure.
These variations show how one Swiss roll technique can create desserts suited for different seasons and occasions simply by changing the flavours, fillings, and presentation.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.