Lemon and poppy seed Swiss roll

Based on 6 ratings
Johanna

Johanna

Test Kitchen Manager and Chef

“A Swiss roll is easier to prepare than you might think! The crucial part of this recipe comes right after baking the batter: It’s important to roll the cake using a damp kitchen towel as it prevents it from drying out and breaking into crumbs.”

Difficulty

Easy 👌
40
min.
Preparation
10
min.
Baking
20
min.
Resting

Ingredients

Servings:-12+
lemons
20 g poppy seeds
eggs
150 g sugar
30 g yogurt
1 tsp baking powder
120 g flour
250 ml heavy cream
100 g white chocolate (melted)
150 g quark
40 g lemon curd
confectioner’s sugar (for dusting)
lemon zest (for serving)
mint (for serving)
Metric
Imperial

Utensils

  • oven
  • citrus press
  • 2 fine graters
  • stand mixer with whisk
  • silicone baking mat
  • baking sheet
  • 2 kitchen towels
  • bowl
  • hand mixer with beaters
  • rubber spatula
  • offset spatula
  • plastic wrap
  • cutting board
  • knife

Nutrition per serving

Cal
266
Protein
6 g
Fat
11 g
Carb
33 g
  • Step 1/4

    Preheat oven to 180°C/350°F. Zest and juice lemon. Beat eggs in the bowl of a stand mixer, add sugar, and beat until creamy. Add zest and juice of a lemon, yogurt, and stir to combine. Add baking powder to the flour and add the mixture to the batter little by little.
    • lemon
    • eggs
    • 150 g sugar
    • 30 g yogurt
    • 1 tsp baking powder
    • 120 g flour
    • oven
    • citrus press
    • fine grater
    • stand mixer with whisk

    Preheat oven to 180°C/350°F. Zest and juice lemon. Beat eggs in the bowl of a stand mixer, add sugar, and beat until creamy. Add zest and juice of a lemon, yogurt, and stir to combine. Add baking powder to the flour and add the mixture to the batter little by little.

  • Step 2/4

    Spread the batter on a silicone mat-lined baking sheet and bake at 180°C/350°F for approx. 10 min. Dust a clean kitchen towel with confectioner’s sugar. Once the sponge cake is baked, remove from the oven, invert onto the kitchen towel and remove the silicone mat. Cover with a second, dampened kitchen towel and carefully roll cake. Leave rolled cake to rest wrapped in the towels.
    • confectioner’s sugar (for dusting)
    • silicone baking mat
    • baking sheet
    • 2 kitchen towels

    Spread the batter on a silicone mat-lined baking sheet and bake at 180°C/350°F for approx. 10 min. Dust a clean kitchen towel with confectioner’s sugar. Once the sponge cake is baked, remove from the oven, invert onto the kitchen towel and remove the silicone mat. Cover with a second, dampened kitchen towel and carefully roll cake. Leave rolled cake to rest wrapped in the towels.

  • Step 3/4

    In the meantime, add heavy cream to a bowl and whisk until soft peaks form. Add melted white chocolate, quark, lemon curd, and poppy seeds to a bowl, and stir to combine. Fold in whipped heavy cream and add zest of remaining lemon. Let the filling rest in the fridge until the cake has cooled down.
    • 250 ml heavy cream
    • 100 g white chocolate (melted)
    • 150 g quark
    • 40 g lemon curd
    • 20 g poppy seeds
    • lemon
    • bowl
    • hand mixer with beaters
    • rubber spatula
    • fine grater

    In the meantime, add heavy cream to a bowl and whisk until soft peaks form. Add melted white chocolate, quark, lemon curd, and poppy seeds to a bowl, and stir to combine. Fold in whipped heavy cream and add zest of remaining lemon. Let the filling rest in the fridge until the cake has cooled down.

  • Step 4/4

    Once cake and filling are cooled, unroll cake and spread lemon and poppy seed filling over the cake. Carefully roll up the cake and wrap in plastic wrap. Refrigerate for approx. 1 hr. Dust with more confectioner’s sugar before serving, slice, and garnish with lemon zest and fresh mint. Enjoy!
    • confectioner’s sugar (for dusting)
    • lemon zest (for serving)
    • mint (for serving)
    • offset spatula
    • plastic wrap
    • cutting board
    • knife

    Once cake and filling are cooled, unroll cake and spread lemon and poppy seed filling over the cake. Carefully roll up the cake and wrap in plastic wrap. Refrigerate for approx. 1 hr. Dust with more confectioner’s sugar before serving, slice, and garnish with lemon zest and fresh mint. Enjoy!