💡 Quick Highlights
- •The Cake: Ultra-fluffy sponge cake layered with a creamy, bright lemon and whipped cream filling.
- •Time Saver: Fast bake time and quick prep in the Thermomix® means it’s ready to enjoy in no time.
- •How It’s Made: Whip up the batter and filling easily in your Thermomix®, then roll it up seamlessly using a damp kitchen towel.
You can never go wrong with this sensationally delicious Lemon Cake Roll—it is guaranteed to be an absolute crowd-pleaser for the whole family!
The sponge cake turns out wonderfully light, tender, and airy, pairing effortlessly with the creamy, bright lemon filling.
In this easy step-by-step recipe, I’ll show you just how simple it is to make this stunning Thermomix® Lemon Swiss Roll right in your own kitchen with minimal effort!
Why You’ll Love This Cake Roll:
- Super delicious.
- Easy to make.
- Budget-friendly.
- Perfect for any occasion—from parties and birthdays to a casual weekend coffee break.
- A total showstopper!
My Top Tips for Success
To get clean, pretty ends, use a sharp knife to trim off the uneven edges before serving.
It’s better to err on the side of slightly underbaking than overbaking. Right near the end of the bake time, gently touch the top of the cake with your fingertips. If it feels soft yet springs back gently, it’s ready to come out!
An offset spatula or cake server makes spreading the cream filling over the sponge cake effortless and gives you a nice, even layer.
How to Store Leftovers
Keep the cake roll covered in the refrigerator—it will stay fresh and delicious for up to 3 days.
Cake Roll FAQs
What Ingredients Do You Need for This Lemon Cake Roll?
For the Sponge Cake:
- 4 large eggs
- 100 g granulated sugar
- 50 g all-purpose flour
- 50 g cornstarch
- 1 tsp baking powder
For the Filling:
- 250 g heavy whipping cream
- 250 g low-fat quark (or plain Greek yogurt)
- 70 g powdered sugar
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 1 packet whipped cream stabilizer (like Whip It)
For Topping:
- Powdered sugar
- Lemon slices
Note: You’ll find the full ingredient measurements and step-by-step instructions down in the recipe card below.
How to Make the Lemon Cake Roll
To Make the Sponge Cake:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Insert the butterfly whisk into the Thermomix®.
Add the eggs and sugar to the mixing bowl. Set to 6 minutes / 37°C / speed 4.
Turn off the heat function and mix again for 6 minutes / speed 4.
Whisk the flour, cornstarch, and baking powder together, sift into the mixing bowl, and mix for 4 sec / speed 3.
Remove the butterfly whisk, scrape down the sides of the bowl with a spatula, and gently fold in any remaining flour.
Pour the cake batter onto the prepared baking sheet, smooth it into an even layer, and pop it right into the oven.
Bake for 10 minutes, or until light golden yellow.
While it bakes, lay out a clean kitchen towel flat on your counter.
You’ll flip the baked sponge cake directly onto this towel.
To do this, simply grab the top two corners of the parchment paper and quickly invert the cake onto the towel so the parchment paper is facing up.
Lightly dab the parchment paper with a damp sponge or cloth, then carefully peel it off to the side. This little trick helps the cake release effortlessly without sticking!
Next, lay the parchment paper loosely back over the cake. Take the hot baking sheet and flip it upside down over the cake. This traps the moisture inside, keeping the cake super pliable and preventing it from cracking when rolled.
Let the sponge cake cool completely in this position.
While the cake is cooling, let’s whip up the filling!
To Make the Filling:
Wash and dry the mixing bowl and butterfly whisk thoroughly.
Next, pour the cold heavy cream into the mixing bowl. Whip on Speed 3 until it reaches your desired stiffness.
It took about 2 minutes and 30 seconds for my cream to hold stiff peaks, but keep in mind this depends on how cold your cream and mixing bowl are. Keep a close eye on it after the 2-minute mark so you don’t accidentally end up with butter!
Next, add the quark, sifted powdered sugar, vanilla sugar, whipped cream stabilizer, lemon zest, and lemon juice. Mix for 5 sec/Speed 3 until combined.
Spread the filling evenly over the cooled sponge cake using an offset spatula or cake lifter, leaving a small border clear along the top edge.
Using the kitchen towel to help guide you, roll the sponge cake up tightly and carefully transfer it seam-side down onto a flat serving platter.
To finish, dust with a little powdered sugar and garnish with fresh lemon slices.
Pro Tip: If you’re not serving the cake roll right away, pop it in the fridge. Hold off on adding the lemon slices until just before serving, though—otherwise, the moisture from the lemons will dissolve that pretty powdered sugar dusting!
Enjoy!
Note: You can find the exact ingredient measurements and step-by-step instructions down in the recipe card below.
And that’s it! I hope you have so much fun baking this and enjoy every single bite!
If you loved this quick recipe for Thermomix® Lemon Cake Roll, you might also like my recipe for a juicy German Cherry Butter Cake 🙂
Happy baking,
Christoph
Lemon Sponge Cake Roll
Click stars to rate now
Zutaten
For the sponge cake:
- 4 Eggs Medium
- 100 g Sugar
- 50 g All-purpose flour
- 50 g Cornstarch
- 1 tsp Baking powder
For the filling:
- 250 g Heavy cream
- 250 g Low-fat quark
- 70 g Powdered sugar
- 1 packet Vanilla sugar
- 1 packet Whipped cream stabilizer
- 2 tsp Lemon zest
- 1 tbsp Lemon juice
For garnish:
- Powdered sugar
- Lemon slices
Zubereitung
Making the sponge cake:
- Preheat your oven to 180 °C (350 °F) conventional heat. Line a baking sheet with parchment paper.
- Insert the butterfly whisk attachment into your Thermomix®.
- Add the eggs and sugar to the mixing bowl. Mix for 6 min / 37 °C / speed 4.
- Turn off the heat function and mix again for 6 min / speed 4.
- Combine the flour, cornstarch, and baking powder, sift into the mixing bowl, and blend for 4 sec / speed 3.
- Remove the butterfly whisk, scrape down the flour from the sides with a spatula, and gently stir a bit more by hand.
- Pour the cake batter onto the prepared baking sheet, spread it smooth, and pop it straight into the oven. Bake for 10 minutes until light golden yellow.
- While the cake bakes, lay out a clean kitchen towel.
- You'll flip the baked sponge onto this towel. Simply grab the top two corners of the parchment paper and flip the cake quickly onto the towel so the parchment paper is facing up.
- Dampen the parchment paper with a wet sponge or cloth, then carefully peel it off from the side. This helps the cake release effortlessly without sticking to the paper!
- Place the parchment paper loosely back on top of the sponge. Now, invert the still-hot baking sheet over the cake to cover it. This traps the moisture inside, keeping the sponge soft, flexible, and crack-free when rolling. Let the cake cool completely like this.
- While the sponge cools, prepare your filling.
Making the filling:
- Rinse and dry the mixing bowl and butterfly whisk.
- Add the chilled heavy cream to the mixing bowl. Whip on speed 3 until desired stiffness is reached. (It took me about 2 minutes and 30 seconds, but this depends on how cold your cream and bowl are! Keep a close eye on it after the 2-minute mark so you don't accidentally make butter).
- Add the low-fat quark, sifted powdered sugar, vanilla sugar, whipped cream stabilizer, lemon zest, and lemon juice. Mix for 5 sec / speed 3 until incorporated.
- Spread the filling evenly over the cooled sponge cake using an offset spatula or cake server, leaving a small border free along the top edge.
- Using the kitchen towel to help guide you, roll up the sponge cake roll tightly and place it seam-side down onto a flat serving platter.
- To finish, dust generously with powdered sugar and decorate with fresh lemon slices.
Notes
- You can also fold canned mandarin oranges into the cream filling!
- Store the cake roll in the fridge—it stays fresh and delicious for 2 to 3 days.
Lemon Sponge Cake Roll
Click stars to rate now
Zutaten
For the sponge cake:
- 4 Eggs Medium
- 100 g Sugar
- 50 g All-purpose flour
- 50 g Cornstarch
- 1 tsp Baking powder
For the filling:
- 250 g Heavy cream
- 250 g Low-fat quark
- 70 g Powdered sugar
- 1 packet Vanilla sugar
- 1 packet Whipped cream stabilizer
- 2 tsp Lemon zest
- 1 tbsp Lemon juice
For garnish:
- Powdered sugar
- Lemon slices
Zubereitung
Making the sponge cake:
- Preheat your oven to 180 °C (350 °F) conventional heat. Line a baking sheet with parchment paper.
- Insert the butterfly whisk attachment into your Thermomix®.
- Add the eggs and sugar to the mixing bowl. Mix for 6 min / 37 °C / speed 4.
- Turn off the heat function and mix again for 6 min / speed 4.
- Combine the flour, cornstarch, and baking powder, sift into the mixing bowl, and blend for 4 sec / speed 3.
- Remove the butterfly whisk, scrape down the flour from the sides with a spatula, and gently stir a bit more by hand.
- Pour the cake batter onto the prepared baking sheet, spread it smooth, and pop it straight into the oven. Bake for 10 minutes until light golden yellow.
- While the cake bakes, lay out a clean kitchen towel.
- You'll flip the baked sponge onto this towel. Simply grab the top two corners of the parchment paper and flip the cake quickly onto the towel so the parchment paper is facing up.
- Dampen the parchment paper with a wet sponge or cloth, then carefully peel it off from the side. This helps the cake release effortlessly without sticking to the paper!
- Place the parchment paper loosely back on top of the sponge. Now, invert the still-hot baking sheet over the cake to cover it. This traps the moisture inside, keeping the sponge soft, flexible, and crack-free when rolling. Let the cake cool completely like this.
- While the sponge cools, prepare your filling.
Making the filling:
- Rinse and dry the mixing bowl and butterfly whisk.
- Add the chilled heavy cream to the mixing bowl. Whip on speed 3 until desired stiffness is reached. (It took me about 2 minutes and 30 seconds, but this depends on how cold your cream and bowl are! Keep a close eye on it after the 2-minute mark so you don't accidentally make butter).
- Add the low-fat quark, sifted powdered sugar, vanilla sugar, whipped cream stabilizer, lemon zest, and lemon juice. Mix for 5 sec / speed 3 until incorporated.
- Spread the filling evenly over the cooled sponge cake using an offset spatula or cake server, leaving a small border free along the top edge.
- Using the kitchen towel to help guide you, roll up the sponge cake roll tightly and place it seam-side down onto a flat serving platter.
- To finish, dust generously with powdered sugar and decorate with fresh lemon slices.
Notes
- You can also fold canned mandarin oranges into the cream filling!
- Store the cake roll in the fridge—it stays fresh and delicious for 2 to 3 days.
