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Honey Lemon Swiss Roll

This Lemon Honey Swiss Roll is a sweet and bright dessert with a stunning decorative outside and a creamy and smooth filling
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 2 hours 45 minutes
Ingredients Method

Ingredients
  

Lemon Sponge
  • 6 Eggs
  • 3/4 Cup Sugar
  • 3 Tablespoons Whole Milk
  • 1 Teaspoon Vanilla Paste
  • Lemon extract check this
  • ½ Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1 ½ Cup Baking Flour or all-purpose
  • 1 Lemon zested
  • ¾ Cup Vegetable Shortening
  • Powdered Sugar for dusting
Lemon / Honey Filling
  • ¾ Cup Whole Milk
  • 4 Tablespoon Lemon Juice
  • ½ Cup Honey
  • 5 Tablespoon All-Purpose Flour
  • ¼ Cup Vegetable Shortening
  • ½ Cup Heavy Whipping Cream
  • ¾ Teaspoon Vanilla Paste
  • ¼ Teaspoon Salt

Method
 

Lemon Sponge
  1. In a large bowl, beat the eggs, vanilla paste, lemon extract, and sugar, until light and fluffy (should triple in volume).
  2. In a separate large bowl, sift together flour, baking powder, and salt.
  3. Take 1/3rd of the flour mixture and gently mix into the egg mixture. Repeat two more times (until flour mixture is fully incorporated). If the
  4. Fold in milk and lemon zest.
  5. Split the mixture into however many colors your design has. Add the food color and mix until the dye is fully incorporated. Repeat for any other food colors.
  6. Using a piping bag, pipe your pattern onto a lined baking tray (line with parchment paper of silicone mat).
  7. Place the baking tray in the freezer. Let it freeze for 20 minutes.
  8. Remove the baking tray from the freezer. Spread the batter evenly on the baking tray on top of the design. Bake for 10 – 12 minutes (the window for a good bake is short so this is one you will want to keep your eye on).
  9. Dust a piece of parchment paper or silicone. Turn the warm cake onto the dusted piece and peel off the original parchment paper / silicone mat very gently.
  10. Take the shorter edge and roll the cake (with the paper inside) along the longer side. Let it cool.
Lemon / Honey Filling
  1. In a medium saucepan, over medium heat, whisk together the flour and milk and cook until thickened.
  2. Add lemon juice, honey, vanilla and salt. Reduce the heat to medium-low. Whisk until fully combined. Remove from heat and transfer to another bowl. Let cool to about 70 – 80 degrees Fahrenheit, stirring occasionally to prevent skin from forming.
  3. In a large mixing bowl, whisk the heavy whipping cream until light and fluffy. Add a portion of the lemon / honey paste into the whipping cream and fold until incorporated. Repeat until the two are completely combined.
Assembly
  1. Gently unroll the sponge leaving it on the parchment paper / silicone mat.
  2. Spread the filling over the sponge as evenly as possible leave ½ inch around each of the edges. Slowly roll the cake, removing the parchment paper.
  3. The roll can be served immediately or wrapped in cling wrap and stored in the fridge (minimum an hour) for easier slicing.