Decorate with style: Once you’ve assembled your lemon Swiss roll, you can give it an extra touch of elegance by dusting it with powdered sugar, adding a sprinkle of lemon zest on top, or garnishing it with fresh berries or mint leaves. Let your imagination run wild!
Preparation and storage: Lemon Swiss rolls can be made ahead of time and stored in the refrigerator for a day or two. Just be sure to wrap them tightly in plastic wrap or an airtight container to maintain their freshness. They also freeze well, so you can cut up and freeze individual servings for future enjoyment.
More Rolled Cake Recipes
Cream Cheese Filling Ingredients:
- Preheat oven to 375 degrees and spray 1 10 x 15 and 12 x 8 baking sheet with pam baking spray. Line a sheet of parchment paper on the tray and trim any protruding edges.
- Spray the parchment paper with the baking spray as well.
- Using a stand mixer, beat all 6 eggs for about 8 minutes until they appear pale yellow and thick.
- Add cake mix, water, oil, lemon juice, and lemon zest.
- Gradually start mixing the ingredients slowly before increasing the mixing speed.
- Divide the cake batter evenly and place both pans in the oven for about 10-14 minutes or until the cake rises when lightly touched.
- Place two clean sheets of parchment paper on the counter.
- Once the timer goes off and the cakes are removed from the oven, instantly flip one cake upside down onto one of the parchment papers. Remove the original sheet of parchment paper from the cake where it was baked.
- While the cake is still warm, begin to carefully roll it into a log.
- Repeat steps with second cake.
- Allow the cake to cool at room temperature for 15 minutes before placing it in the refrigerator for an hour.
- Using a large bowl and a hand mixer, beat the cream cheese until creamy and smooth. Add the entire 7 oz container of the marshmallow fluff into the bowl and beat until combined. Beat cold whip until combined and thick.
- Once the time for the rolled biscuits has passed, take them out of the fridge and carefully unroll the biscuits.
- Spread half of the filling over the cakes and carefully roll them back up.
- Put back in the fridge overnight.
- When ready to serve, sprinkle powdered sugar on top and pour some cold whip on top. Enjoyment!
