Lemon Swiss Roll Recipe

Preheat the oven to 350°F (180°C). Grease and line a 10×15 inch jelly roll pan with parchment paper.

In a large mixing bowl, beat the eggs and granulated sugar until pale and fluffy, about 5 minutes.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until well combined.

Stir in the lemon zest and lemon juice.

Pour the batter into the prepared pan and spread it evenly with a spatula.

Bake for 10-12 minutes or until the top is golden brown and the cake springs back when lightly touched.

Remove from the oven and let it cool in the pan for 5 minutes.

While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper.

Starting from one of the short ends, roll up the cake tightly with the towel. Allow it to cool completely.

Carefully unroll the cake and spread your desired filling over the surface.

Roll the cake back up tightly, without the towel, and transfer it to a serving platter.

Dust with powdered sugar and slice into individual servings. Serve chilled.