Lemon Blueberry Swiss Cake Roll Recipe
I’m not sure why, but I’ve always had an affinity for lemon. Being completely transparent, as a kid I would eat the entire lemon. Not just the pulp, but the peel as well. I cannot explain it.
As an adult, I still tend to lean towards anything lemon flavored. Lemon chicken? Yes, please. Lemon cookies? Yep, those are good too. Lemonade? Every day of the week!
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I no longer eat the full lemon anymore, and rarely on its own, but I do look for new ways to incorporate the distinctive sour taste into our regular menu.
In fact, I’ve read that lemon juice is excellent for bringing out the flavor of just about any food. Therefore, just a few drops of lemon juice can truly give any recipe and burst of flavor.
And when it comes to lemon desserts, I don’t think I’ve found one that I don’t like. My sweet tooth combined with my sour one means I’ll take a good citrusy-flavored dish anytime.
Which leads me to this new recipe we tried recently:
Lemon Blueberry Swiss Cake Roll
First, what is a Swiss cake roll?
A Swiss roll, or cake roll, is a type of rolled sponge cake filled with whipped cream, icing, or some other filling. Essentially, it’s a thin sheet of cake that is spread with filling and then rolled up.
So let’s get to making our Lemon Blueberry Swiss Cake Roll:
Ingredients:
- 8 lg eggs (separate whites from the yolks)
- 1½ c granulated sugar
- 1 tsp lemon extract
- 2 tbsp vegetable oil
- 1½ c all-purpose flour (can also use cake flour)
- 2 tsp baking powder
- ¼ c powdered sugar
- 4 oz cream cheese, softened
- ½ c granulated sugar
- 1½ c whipping cream
- 2 c blueberries
- 4 tbsp lemon zest
Using a non-stick cooking spray, coat bottom of a 15 x 10 x 1-inch baking pan. Place parchment paper, cut to fit, in the bottom of the pan and lightly spray and flour. Preheat the oven to 350°F.
In a large bowl, using a mixer, beat egg whites, while gradually adding in one cup of the granulated sugar until peaks form. Set aside.
In a separate bowl, beat egg yolks until foamy. Slowly add in ½ cup of granulated sugar while continuing to beat until combined.
Whisk in lemon extract and oil until combined.
Fold the egg whites into the egg yolks.
In another bowl, stir together the salt, flour and baking powder.
Gently fold the dry mixture into the egg mixture. Pour into the prepared pan, filling about ¾ full. If filled too full, the cake will tend to crack when rolled.
If there is some batter leftover, you can make another smaller version of the cake.
Place on the center rack of the preheated oven and bake for approx. 10 minutes or until a toothpick inserted into the center comes out clean. Be cautious to not overbake.
When done, immediately turn out onto a clean dishtowel that you have sprinkled with the powdered sugar. Leave the parchment paper attached and roll up with the towel.
ROLLING TIP
Roll the cake immediately out of the oven in order to avoid it breaking and falling apart.
Place on a cooling rack and allow to cool, seam side down while you make the filling.
Mix cream cheese and granulated sugar until light and fluffy. In a separate bowl, whip the cream until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
Carefully unroll the cake and remove the parchment paper. Spread the filling liberally onto the cake surface, sprinkle with the lemon zest and top with the blueberries.
Roll the cake back up, having the seam on the bottom.
Chill for at least an hour before slicing.
SLICING TIP
Rinse your knife in hot water, then dry between each slice to keep slices clean and help the roll hold its shape.
You may find squeezing the roll gently as you slice helps keep the filling inside.
Of course, even more than the cake roll holding its shape, hopefully you enjoy the sweet and sour taste of lemons and blueberries rolled into one delightful dessert.
Lemon Blueberry Swiss Cake Roll
A Swiss roll, or cake roll, is a type of rolled sponge cake filled with whipped cream, icing, or some other filling. This Lemon Blueberry Swiss Cake Roll is a delicious citrusy-flavored version.
Ingredients
- 8 lg eggs (separate the whites from the yolks)
- 1½ c granulated sugar
- 1 tsp lemon extract
- 2 tbsp vegetable oil
- 1½ c all-purpose flour (can use cake flour)
- 2 tsp baking powder
- ¼ c powdered sugar
- 4 oz cream cheese (softened)
- ½ c granulated sugar
- 1½ c whipping cream
- 2 c blueberries
- 4 tbsp lemon zest
Instructions
- Using a non-stick cooking spray, coat bottom of a 15 x 10 x 1-inch baking pan. Place parchment paper, cut to fit, in the bottom of the pan and lightly spray and flour.
- Preheat oven to 350°
- In a large bowl, using a mixer, beat egg whites, while gradually adding in one cup of the granulated sugar until peaks form. Set aside.
- In a separate bowl, beat egg yolks until foamy. Slowly add in ½ cup of granulated sugar while continuing to beat until combined.
- Whisk in lemon extract and oil until combined.
- Fold the egg whites into the egg yolks.
- In another bowl, stir together the salt, flour and baking powder.
- Gently fold the dry mixture into the egg mixture. Pour into the prepared pan, filling about ¾ full. If filled too full, the cake will tend to crack when rolled. If there is some batter leftover, you can make another smaller version of the cake.
- Place on the center rack of the preheated oven and bake for approx. 10 minutes or until a toothpick inserted into the center comes out clean. Be cautious to not overbake.
- When done, immediately turn out onto a clean dishtowel that you have sprinkled with the powdered sugar. Leave the parchment paper attached and roll up with the towel. Place on a cooling rack and allow to cool, seam side down while you make the filling.
- Mix cream cheese and granulated sugar until light and fluffy. In a separate bowl, whip the cream until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
- Carefully unroll the cake and remove the parchment paper. Spread the filling liberally onto the cake surface, sprinkle with the lemon zest and top with the blueberries. Roll the cake back up, having the seam on the bottom. Chill for at least an hour before slicing.
Notes
Roll the cake immediately out of the oven in order to avoid it breaking and falling apart.
Rinse your knife in hot water, then dry between each slice to keep slices clean and help the roll hold its shape.
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