Lemon Cream Swiss Roll

Indulge in the ultimate citrusy delight with this Lemon Cream Swiss Roll! A perfect combination of tangy lemon flavor and velvety cream rolled into a light and fluffy cake. A treat that is sure to impress your taste buds!

Ingredients:

4 large eggs
3/4 cup granulated sugar
1 teaspoon lemon extract
3/4 cup cake flour
1 teaspoon baking powder
Powdered sugar for dusting
1 cup heavy cream
2 tablespoons lemon zest

Instructions:

1. Preheat your oven to 375°F and line a 10×15 inch jelly roll pan with parchment paper.
2. In a mixing bowl, beat eggs and sugar until light and fluffy. Add lemon extract.
3. Gradually fold in cake flour and baking powder until well combined.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake for 10-12 minutes until golden brown and springy to the touch.
6. While the cake is still warm, sprinkle powdered sugar on top and flip it onto a clean tea towel.
7. Carefully roll the cake with the tea towel and let it cool completely.
8. In a separate bowl, whip heavy cream until stiff peaks form. Fold in lemon zest.
9. Gently unroll the cake and spread the lemon cream evenly.
10. Roll the cake back up and refrigerate for at least 30 minutes before slicing and serving.