Try this lemon swiss roll then check out our lemon posset, classic swiss roll and lemon trifle.


  • butter for the tin


  • 4 large eggs
  • 100g caster sugar, plus 1 tbsp
  • 100g self-raising flour
  • 2 lemons, zested


  • 200ml double cream, plus extra to serve
  • 2 tbsp caster sugar
  • ½ tsp vanilla extract
  • ½ orange, zested
  • 4 tbsp orange marmalade


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and line a 33cm x 23cm swiss roll tray or lipped baking tray with baking paper.

  • STEP 2

    Use electric beaters to whisk together the eggs and sugar in a large bowl for 5 minutes until light and creamy. It should leave a trail when you remove the whisk. Fold in the flour and lemon zest. Carefully spread this mixture into the prepared tray and bake for 10-12 minutes or until cooked through (the sponge should spring back when pressed).

  • STEP 3

    Put a large piece of baking paper on a worksurface and sprinkle over the tbsp of caster sugar. Carefully flip the sponge onto it, peeling off the bottom layer of baking paper. Roll it up tightly, lengthways, using the baking paper on the bottom to help. Cool completely.

  • STEP 4

    For the filling, whisk the cream with the sugar, vanilla and orange zest until it forms soft peaks.

  • STEP 5

    Once the roll has cooled down, unroll it on a worksurface and spread the marmalade on top, followed by the cream mixture. Gently roll it up again and put it on a serving plate. Serve with double cream, if you like.

Check out more our best swiss roll and roulade recipes

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