Lemon Swiss Roll finished product

Lemon Swiss Roll

This Lemon Swiss Roll is a beautiful combination of fluffy vanilla sponge cake rolled up with a sweet, light, lemony whipped cream. These two come together beautifully and of course, the entire cake is complete with lemon designs surrounding the outside of our cake. My easy-to-follow technique will leave you and your guests in awe over the beautiful and delicious end result.

Lemon Swiss Roll finished product

How To Make A Lemon Swiss Roll

The technique we use to create this recipe involves separating our swiss roll batter into small bowls and adding food dye to create each color we need to pipe and fill in our designs.

Piping The Designs

I use tipless piping bags to pipe my batter. In step 1 we trace our design onto parchment paper. You can use an edible marker and trace your designs from an iPad screen, a printed-out piece of paper, or whatever you want. I always just search the web for the design I want. Our designs are then traced with our batter onto our parchment paper fit into our cookie sheet.

What Kind Of Food Dye Is Best?

I will always recommend Americolor Food Gel. The colors come out so vivid, bright, and saturated after just using a few drops. That way you’re left with beautifully colored designs to compliment our cake without the taste of chemical-tasting food dyes.

Lemon Swiss Roll Designs Piped

How To Roll A Lemon Swiss Roll

If you’ve ever attempted to make a swiss roll in the past, rolling the cake may have been one of the more difficult parts. I have a few tricks that’ll help!

It’s very important to roll the cake right when it’s hot out of the oven. This will lock in the moisture and keep the cake moist and flexible. You can roll the cake with a damp rag or parchment paper. Whichever method you go with, you can also sprinkle on some granulated or powdered sugar to help prevent the cake from sticking. This is optional but helpful.

Lemon Swiss Roll batter with dyed batter in piping bags

Tips For Mixing Swiss Roll Batter

One of the most important parts of this recipe is mixing the batter correctly. Over-mixing the batter can lead to it becoming too thin. This can then lead to it being harder to pipe designs that stay in place.

To achieve the perfect batter consistency, be sure to whip the egg whites to stiff peaks. Then, when it comes time to fold the egg whites into the bowl of batter, fold it in gently and evenly to ensure that the egg whites are being incorporated throughout the batter nicely. Mix just until the egg whites are evenly distributed. Over mixing will deflate the egg whites which will result in the batter becoming too thin.

Lemon Swiss Roll finished product

Can You Store Swiss Rolls?

These Swiss Rolls need to be stored in the fridge sealed tightly with plastic wrap to prevent them from drying out. These cakes are best enjoyed fresh but can stay good in the fridge sealed for up to three days.

Lemon Swiss Roll finished product

Can You Make Swiss Rolls In Advance?

You can absolutely make these Swiss Rolls in advance however they are best enjoyed fresh. I recommend making the cake one day in advance if needed. You can make it two days in advance but you risk the cake drying out while sitting in the fridge. So just be sure to seal the cake tightly for the best results.

More Recipes You Might Be Interested In…

Lemon Swiss Roll

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 4 votes


Cooking time


Cook Mode

Keep the screen of your device on.


  • 6 egg yolks

  • 4 Tbsp. sugar

  • 4 Tbsp. vegetable oil

  • 4 Tbsp. whole milk

  • 2 tsp. vanilla extract

  • 1 cup all-purpose flour

  • 2 Tbsp. cornstarch

  • 6 egg whites

  • 1/2 tsp. vinegar

  • 4 Tbsp. sugar

  • Lemon Whipped Cream
  • 1 cup heavy whipping cream

  • 5 Tbsp. confectioners sugar

  • dash salt

  • 1 tsp. vanilla

  • zest of one lemon

  • 1 tsp. lemon juice


  • Preheat the oven to 375 degrees and grease a standard 13″ x 18″ cookie sheet baking sheet with cooking spray. Use an edible marker to trace a little line with parchment paper.
  • Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
  • Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
  • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding them to the batter in the next step.
  • Fold the egg whites into the batter until everything is fully combined. Be careful not to over-mix at this step. If you over-mix, the egg whites will deflate and result in a runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
  • Remove a couple of teaspoons of batter into small bowls and dye every color you want for your design.
  • Place each color into a piping bag.
  • Pipe your designs all over the left side of your prepared cookie sheet. You only need to pipe on one side since we will be rolling it up and won’t see designs that are on the inside. Let the finished designs set in the freezer for a few minutes to firm up before covering them with batter.
  • Pipe the remaining, uncolored batter on top of the frozen design to cover the entire cookie sheet. Then bake for 8-9 minutes or until golden brown on the edges.
  • While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven. You can also sprinkle the rag with granulated sugar if you wish to help prevent it from sticking. If you don’t want to use a rag, simply use parchment paper to roll it up.
  • If you piped a design on the bottom of the cake then you will need to make sure to roll it with the bottom side facing outward.
  • Place the cake on the damp kitchen rag and slowly peel off the parchment paper that it baked it on.
  • Roll up the cake using the damp rag and let it sit and cool for about 1 hour.
  • While the cake cools, you can prepare the whipped cream.
  • In the bowl of a stand mixer fit with the whisk attachment, mix the cream, sugar, vanilla, lemon zest, and lemon juice until stiff peaks have formed and you have reached a whipped cream consistency.
  • Once the cake has cooled, unravel it and fill it with the whipped cream until it is evenly spread.
  • Re roll the cake then chill for about 15-20 minutes.
  • Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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  1. “Remove a couple of teaspoons of batter into small bowls and dye every color you want for your design.” How much batter for the designs??? This can’t possibly be correct. Please advise!

    1. Hi Ellen! The amount of teaspoons is totally dependent on how many lemons you want on your cake/ how many are traced onto your parchment paper. A few teaspoons for each color will also depend on how many colors you want to incorporate into your design. I used yellow, brown, and green for my designs. Because everyone’s designs will differ slightly I cannot determine exactly how many teaspoons are needed for everyones cakes, for this you’ll need to take a look at your designs then use your best judgement 🙂