Lemon Swiss Roll with Thermomix

Lemon Swiss Roll with Thermomix
Saying the Lemon Swiss Roll is tasty seems to be reductive...no exaggeration, it is really delicious!

This is a Lemon sponge roll, a roll with lemon cream. A fresh and inviting dessert. It is one of my favorite lemon desserts, both for the goodness and for the simplicity in doing it, thanks to the Thermomix.

Every time I make it my friends celebrate! Once, a friend of mine even brought me lemons from Sicily asking me to make them a roll with lemon cream. :-)

Lemons give a unique freshness. Are you looking for other sweet recipes with lemons I suggest you try these ones: Lemon Cake, Philadelphia Lemon Cake and the very good Strawberry Tart with Lemon Custard.

If you like roll cakes you must try the milk-free roll cake and the salty egg-pasta roll with zucchini.

Why is this dessert with lemon cream so called? Susan Elizabeth Charlotte wrote me: "Some of you wrote me: "I am swiss, we dont call them swiss roll in switzerland. we call the Roulade 😉. And its a biscuit dough, not sponge dough. But it doesnt matter what you call it as long as its yummy. I still find it funny why english speaking countrys call it Swiss Roll. 🙂"

Jo Kennelly wrote mie: "Traditionally the Swiss roll had raspberry jam in it. Maybe today, we would call it a roulade as there are so many variations of making this cake. Roulade can also refer to a savory roll. Roulades/Swiss rolls are easy to serve as they cut easily and always look spectacular on a long plate or sandwich platter."

Dianne King wrote me: "In Australia, it’s a sponge roll, Lemon sponge roll 😋"

Ruby Brando wrote me: "Dianne King's definition is correct. It's made using a Swiss Roll pan. Perhaps in some other countries they are known as sponge rolls, but not in Australia. The origin of the recipe is not known, but what is certain it wasn't developed in Switzerland, possibly Austria, but this is not definitive. What is known is that the term Swiss Roll has been around since the 19th century. And that they are delicious."


For the lemon custard
- 6 g gelatin in sheets
- 4 yolks
- 100 g sugar
- 330 g whole milk
- 30 g corn starch
- 10 g grated lemon zest
- 200 g fresh liquid cream

For the biscuit dough

- 6 medium eggs
- 170 g sugar + to taste for dusting after cooking
- 10 g honey
- 75 g plain flour

Let's cook

Preprare the custard: Soak 6 g of gelatin in very cold water.

Put for 20 Min. the mixing bowl in the refrigerator and the butterfly whisk in the freezer.

After this time, put the butterfly whisk in the mixing bowl.

Pour 200 g fresh cream into mixing bowl and mount 2 Min. Speed 3. Set aside in a bowl.

Put 4 egg yolks, 100 g sugar, 330 g whole milk, 30 g corn starch, 10 g lemon zest in the mixing bowl and cook 7 Min. 90C Speed 2.

Squeeze the gelatin sheets, add to the custard and mix 10 Sec. Speed 2.

Transfer the custard to a bowl and leave to cool.

Add the custard to the cold cream with the spatula and keep in the fridge for about 2 hours.

Prepare the biscuit.

Turn on the oven at 210C.

Weigh and set aside 75 g plain flour.

Pour 3 egg whites and 55 g of sugar into the clean mixing bowl with butterfly whisk and mount 5 Min. Speed 3.

Add 30 g sugar and mix 3 Min. Speed 3. Transfer to a large bowl.

Pour 3 egg yolks, 3 whole eggs, 85 g sugar, 10 g honey into the mixing bowl with butterfly whisk and cook 15 Min. 37C Speed. 4.

Add this dough to the whipped egg whites, add 1/3 of the flour and mix gently from bottom to top.

Combine the rest of the flour in 2 times.

Pour the mixture into a 27x30 cm backing pan lined with baking paper, level with a spatula and cook for 7 Min. at 210C.

Remove the biscuit from the backing pan, sprinkle with sugar and cover with parchment paper.

Turn over and remove the baking paper used in cooking. Cover with plastic wrap and let cool.

Spread the cream on the dough, leaving 2 cm free on the edges and roll it.

Keep covered with cling film in the fridge until ready to serve.


This roll cake is yummy also with a Nutella spread filling!

If you have a cooking thermometer, add the gekatine to the cream when the latter is at 50C and the cream around 27-30C.

When you combine the custard with the cream, make gentle and decisive movements from bottom to top to keep it from falling apart.

Let the covered biscuit cool so that it does not lose the moisture necessary to keep it elastic so that it can be rolled up without breaking.

Once set, the cream should be stirred a little to soften it before filling the biscuit.

For a stronger taste and to have a softer biscuit, wet it with limoncello diluted with water and sugar before spreading the cream.

Translated from the Italian recipe Rotolo Bimby con Crema al Limone Copyright: Lemon Swiss Roll with Thermomix from Thermomix Recipes
Photocredit: Thermomix Recipes