Swiss Roll Lemon (No Baking Powder) is a must-try treat!
A light and zesty Swiss Roll Lemon cake that requires no baking powder, perfect for dessert lovers.
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 45 min
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
- Diet: Vegetarian
Ingredients
Scale
- 1 teaspoon vanilla extract
- Pinch of salt
- 100g all-purpose flour, sifted
- 4 large eggs, room temp
- 100g caster sugar
- 1 tablespoon lemon zest
- 200ml heavy cream, chilled
- 2 tablespoons lemon juice
- 3 tablespoons icing sugar
- Crushed tea biscuits or speculoos
- Whipped cream (piped)
- Caramel drizzle (optional)
Instructions
- Preheat to 180°C/350°F. Line a 10×15-inch Swiss roll tray. Beat eggs + caster sugar 6–8 min until pale, thick, and tripled. Mix in vanilla + salt. Sift flour over in batches; fold gently to keep volume. Spread in tray; bake 10–12 min until lightly golden and springy.
- Invert warm sponge onto a sugar-dusted towel. Peel parchment. Roll up from the short side with the towel; cool completely.
- Whip cold cream + icing sugar to soft peaks. Add lemon juice + zest; whip to stiff peaks.
- Unroll, spread lemon cream, and re-roll gently but tight. Pipe whipped cream, scatter biscuit crumbs, and drizzle caramel.
- Chill 30 min before slicing for the cleanest cuts.
Notes
- Beat eggs/sugar thoroughly—this replaces baking powder.
- Swap some sugar for coconut sugar, or lighten with Greek yogurt.
- If vegan, use aquafaba + coconut cream and egg-free biscuits.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg