Lemon Swiss Roll Recipe with Orange

Lemon and orange swiss roll

Name: Lemon and orange swiss roll
Total time: 50 min
Yield: Serves 8-10
Ingredients: 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

Chetna Makan

Published: March 6, 2019 at 2:29 PM

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Serves 8-10

Easy

Total time: 50 mins

+ cooling

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Simple citrus flavour combinations makes this swiss roll really light and refreshing. An airy lemon sponge is layered with tart marmalade and a rich vanilla and orange cream

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

Ingredients

Nutrition

butter

for the tin

SPONGE

4 large eggs
100g caster sugar

plus 1 tbsp
100g self-raising flour
2 lemons

zested

FILLING

200ml double cream

plus extra to serve
2 tbsp caster sugar
½ tsp vanilla extract
½ orange

zested
4 tbsp orange marmalade

Nutrition: per serving

kcal250
fat13.2g
saturates7.4g
carbs28g
sugars20.4g
fibre0.6g
protein4.5g
salt0.2g

Method

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

Authors

Chetna Makan

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