Swiss Roll with Lemon Meringue Filling Recipe
Prepare a delightful Swiss Roll filled with a zesty lemon meringue, perfect for dessert lovers.
Equipment
- 1 Baking sheet For baking the sponge
- 1 Electric mixer For whipping eggs and cream
- 1 Parchment paper For lining the baking sheet
Ingredients
- 4 Eggs Separated into whites and yolks
- 100 g Caster sugar
- 100 g All-purpose flour Sifted
- 1 tsp Vanilla extract
- 2 Lemons Juiced and zested
- 100 g Caster sugar
- 2 Egg whites
- 1 tbsp Cornstarch Mixed with water
Instructions
- Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
- Whisk egg yolks with half the sugar until thick and creamy.
- In another bowl, whisk egg whites until soft peaks form, gradually add remaining sugar and whisk until glossy.
- Fold egg yolks into whites gently, then fold in flour and vanilla extract.
- Spread the mixture evenly over prepared sheet and bake for 8-10 minutes or until light golden.
- In a saucepan, combine lemon juice, zest, and half of the sugar. Bring to a gentle boil.
- In a bowl, whisk egg whites until soft peaks form, add remaining sugar, and whisk till stiff peaks form.
- Thicken lemon juice mixture with cornstarch slurry, then fold in meringue gently.
- Turn the baked sponge onto a sugared parchment paper, peel off the lining paper, and let it cool slightly.
- Spread the lemon meringue over the sponge, leaving a border around the edges.
- Roll the sponge tightly from one end to the other using the parchment paper as guide.
- Trim the ends and serve dusted with powdered sugar.
Notes
Ensure the sponge is rolled while slightly warm to prevent cracking.
Nutrition
Serving: 100gCalories: 240kcalCarbohydrates: 42gProtein: 5gFat: 5gSaturated Fat: 1gCholesterol: 100mgSodium: 40mgPotassium: 50mgFiber: 1gSugar: 30gVitamin A: 15000IUVitamin C: 8.3mgCalcium: 200mgIron: 0.2mg
Tried this recipe?Let us know how it was!