Lemon Swiss roll

(357 ratings)
Lemon Swiss Roll
Lemon Swiss Roll
  • Serves: 6

  • Prep time:

  • Cooking time:

    (may need an extra 2 mins)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Other combinations of this lemon Swiss roll are also delicious - try raspberry and vanilla or chocolate and marshmallow. Serve with cream or a cup of tea!


  • 60g (2oz) butter, softened
  • 125g (4oz) caster sugar
  • 125g (4oz) self-raising flour
  • 2 medium eggs
  • Grated zest and juice of 1 lemon

For the filling:

  • 6-8 tablespoons good-quality lemon curd
  • Caster sugar, for dredging
You'll also need:
  • 28 x 18cm (11 x 7in) Swiss roll tin, lined with baking parchment

This Swiss roll isn't suitable for freezing - so you'll have to eat it up asap!


  1. Place the butter, sugar, flour, eggs, lemon zest and juice into a bowl, and beat until smooth. Spoon the mixture into the Swiss-roll tin and spread it out evenly. Bake the sponge in the centre of a preheated oven at 200°C, 400°F or gas 6 for about 10-12 mins.
  2. Meanwhile, dredge a piece of baking parchment with caster sugar. As soon as the sponge is cooked - it will spring back when lightly pressed - remove it from the oven and tip it out on to the sugared baking parchment. Peel away the lining paper.
  3. Working quickly, trim the edges and spread over the lemon curd, then roll the Swiss roll up fairly tightly, using the paper to help. Keep the roll wrapped in the baking parchment until it cools, to help it keep its shape.
  4. Once cool, remove the baking parchment and dredge Swiss roll with a little extra caster sugar, if desired.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 300(kcal)
  • Fat 11.0g
  • Saturates 6.0g
  • Sugars 27.0g
  • Salt 0.4g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(357 ratings)

Your comments


Its not a bad recipe the cake comes out well enough and if you use the paper to help you roll it along it does a pretty good job. i added some raspberry jam to the cake before spreading the lemon filling-and also put coconut flakes along with the icing sugar on the parchemtn paper while rolling. cutting the cake in half and using it to make 2 sets of rolls was a good idea too-more bang for your buck! all in all a good recipe to try. bAKE THE CAKE FOR ABOUT 6-7 MINS MORE THANK MENTIONED...

nono gomes

no it rubbish


When you roll it make sure you keep the grease proof paper on it and support it at the back with you hand when rollling and pull the grease proof paper carefully. I make them successful everytime


diana you could lay out a piece of grease paper on the side and use it to roll the swiss roll into the shape also its best to do it befre it cools down

Diana Topdjian

When i make a swiss roll it turns out beautifull, but when i start to roll it it breaks. do you have any tips for rolling the swiss roll without breaking?

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