This is an easy, low calorie, great tasting and gorgeous lemon sponge cake made with lemon buttercream for all those lovers of tarty and zest desserts. Swiss rolls are perfect cakes to make for the beginner as they look great, don't take a lot of hands on time, are cheap to make and are delicious.
Prepare: 15 minutesmins
Bake: 10 minutesmins
Servings: 12
Ingredients
4large(200g) eggs
½cup(100g) sugar
⅓cup(100g) flour
2tbs(30mL) juice and zest of a lemon
½tsp(2g) baking soda
¼tsp(1.25g) salt
Buttercream
1cup(125g) powdered sugar
¼cup(56g) softened butter
1-2tbs(15-30mL) juice and zest of a lemon
For the topping
2tbs(16g) powdered sugar
Instructions
Preheat oven to 375F (190C.)
Grease and line the bottom of a 9x13 (23x33cm) cake or jelly roll pan with parchment or wax paper.
Sift together baking soda, salt and flour. Set aside.
Dust a clean, lint free towel generously with powdered sugar. You can also use wax or parchment paper, but they will hold onto moisture as the cake cools and make it sticky.
Zest and juice one lemon into a small container. You should get approximately 3 tbs (45mL.)
In a large bowl, whisk eggs and sugar until the eggs become pale yellow, triple in volume and ribbons from the beater.
Sift dry ingredients into egg mixture, folding gently. Fold in 2 tbs of the lemon juice and zest.
Pour batter into cake pan, spreading out as evenly as possible.
Bake 8 - 10 minutes or until cake springs bake and the sides just start to pull away from the pan. Center of cake should reach 205F or 96C.
Turn out on sugared towel. Remove paper baking gently. Roll up from short end while still warm. Allow to cool completely on rack.
Filling
In a bowl, beat softened butter until creamy. Beat in powdered sugar a little at a time on low speed until smooth. Add in remaining lemon juice and zest.
Unroll cake, spread out buttercream. Gently roll back up cake without the towel. Cover and chill for 1-2 hours to firm up frosting for easier cutting.
Bring out 1/2 hour before serving. If desired, sprinkle top with more sugar for decoration. Store leftovers in fridge.
Notes
Cracks sometimes happens, especially if the cake was baked a little too much or rolled up too fast or cold, unrolled while still warm and just looking at it funny. Don't worry this happens to all of us! Simply dust the top generously with powdered sugar. It will still taste great.You may wish to double the amount of filling. This was made with less filling to save calories. Nutrition is based on ingredients used and will vary slightly depending on type of fat used (butter or margarine.) Butter will increase calories to 153.1 and 5.4 grams of total fat per slice.