Light and delicate lemon cake is rolled up with a filling of fresh strawberries and cheesecake tasting lemon Greek yogurt. Fresh and fruity, this cake won't ruin you summer diet plan!
I love Swiss rolls, sweet rolls, bread rolls... Practically everything with the word "roll" in the title. You just can't go wrong! Sweet, creamy and fruity, it is basically summer in a mouthful. ( < I have said that saying so many times!)
I can't believe the summer solstice has just past, the nights will soon be getting shorter and the evenings will become warmer. I love summer nights; sitting in the garden, watching the world go by with a fruity drink in-hand. Barbecues just make my summer complete, friends round enjoying good food while the sun sets. It's a good job I live in the countryside!
This cake roll is perfect for any occasion; a zippy lemon sponge made with only 3 core ingredients is the base for this summer bake. A quick lemon yogurt filling tops the cake, tasting exactly like my mum's amazing lemon cheesecake. The final filling is a super quick and easy cooked strawberry sauce, only 4 ingredients. This is definitely a speedy cake to be proud off (in the baking and making, maybe not in the assembling) !
This cake is easy to make and requires very little effort. To start, whip up your eggs with the sugar until mousse like in texture. This gives the cake it's feather-light texture. Fold in the rest of the ingredients and bake until golden. Roll cakes always cook super quickly, about 8 to 10 minutes.
Roll cakes are so versatile, you can jazz them up any way you fancy. Make a chocolate one, vanilla, peanut butter.... You can even make savoury ones! Once you make this cake once, you will understand how easy it is to make a difficult-looking cake.
No special equipment is needed to make this cake. I used an electric hand-held mixer but you could easily use a stand mixer if you have one or, if you are extremely brave and have strong arm muscles, you could whisk by hand!
All the ingredients are probably in your house right now, lemons, strawberries and Greek yogurt to name a few.
I cannot tell you how good the lemon filling is, really! I didn't want to put cream in the cake as I know summer is approaching fast but I still wanted a creamy and rich filling. A small tub of Greek yogurt was sitting in the fridge and then I had my light bulb moment.
Lemon & Strawberry Swiss Roll
Posted by Eve
Makes 1/ Serves 8 - 10
For the roll
- 3 Eggs
- 75g Caster Sugar
- 1 tsp. Vanilla Extract
- Zest of 1 lemon
- 2 tbsp. Hot water
- 75g Self-raising flour
For the strawberry filling
- 300g Strawberries, hulled and sliced thickly
- 1 tbsp. Caster sugar
- 1 tbsp. Cornflour
- 3 tbsp. Water
For the lemon filling
- 150g Greek-style yogurt, I used full fat
- 40g Icing sugar, sieved
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- First, make the strawberry filling. In a small saucepan, combine all of the ingredients. Heat on a low heat for about 10 minutes, stirring occasionally until the berries have softened and there is a thick sauce. Pour into a bowl, cover with clingfilm and chill.
- Preheat the oven to 200ºc/ 190ºc fan/ gas mark 6 and line and grease a 23cm x 33cm Swiss roll tin.
- Whisk the eggs, sugar and vanilla together in a large bowl until thick, mousse-y and light. Add the zest, water and sieve in the flour. Fold in using a metal spoon until thoroughly mixed but not over-worked. Pour into the tin.
- Bake for 8 - 10 minutes until golden and a skewer inserted comes out clean.
- Once the cake is done, tip the whole cake on to a clean kitchen towel and with the shortest end facing you, roll it up, with the baking parchment still attached. Leave to cool like this.
- Next, make the lemon filling. Combine all of the ingredients until smooth and chill until the roll is completely cool.
- Once the cake is cooled, you can start to assemble everything. First, unroll the cake and remove the parchment. Leaving a 2cm boarder, spread over the lemon filling and top with the cooled strawberry filling. Using the towel to help you, roll the cake up tightly.
- Freeze the cake on the serving dish for 15 minutes to make it easier to serve in slices.
This roll is best eaten on the day of making but it still tastes great 2 -3 days after baking. It should be stored in an air-tight container in the fridge.
Lemon & Strawberry Swiss Roll
1 slice ( 1/8 of roll)