Lemon Swiss Roll with Soft Icing & Cream Cheese Center

For the Swiss roll:

4 eggs

120g sugar

Fine zest of 1 untreated lemon

100g sifted flour

1 tsp baking powder

1 pinch salt

For the cream cheese filling:

200g cream cheese (Philadelphia or St Môret)

100g icing sugar

Juice and zest of 1 lemon

200ml very cold single cream (for whipping)

For the light yellow frosting:

150g mascarpone

100g icing sugar

1 tbsp lemon juice

A few drops of yellow food coloring (optional, for a bright color)

2 tbsp single cream to soften the texture

For the finish:

Lemon powder* (or dried, powdered lemon zest)

Fresh zest (optional)

Preparation

1. The Swiss roll:

Preheat the oven to 180°C (350°F).

Separate the egg whites from the yolks.

Whisk the egg yolks with the sugar and lemon zest until the mixture pales.

Gently fold in the flour and baking powder.

Beat the egg whites with a pinch of salt until stiff, then gently fold them into the batter.

Spread out onto a baking sheet lined with parchment paper until evenly thick.

Bake for 10 to 12 minutes. The roll should remain soft.

Immediately turn out onto a damp cloth, remove the paper, and roll the roll with the cloth. Let cool like this to keep its shape.

2. Cream Cheese Filling:

Soften the cream cheese with the icing sugar, lemon zest, and lemon juice.

Whip the cream until stiff.

Gently fold it into the cheese mixture. You’ll get a smooth, airy cream.

Refrigerate.

3. Swiss Roll Assembly:

Gently unroll the cooled sponge.

Spread the cream cheese filling evenly over the top.

Gently reroll. Refrigerate for 1 to 2 hours to firm up.

4. Soft Yellow Icing:

Whisk the mascarpone with the icing sugar, lemon juice, and a little yellow food coloring, if desired.

Add the single cream to loosen the texture a little.

Spread generously over the chilled Swiss roll.

5. Finishing:

Sprinkle with lemon powder (or finely grated dried zest).

Decorate with fresh zest or a few sugar pearls if desired.

Tip:

To make your own lemon powder, dry the zest in the oven at 100°C for 20 to 30 minutes, then blend it finely. You can also buy it in a delicatessen or organic grocery store.