Double Lemon Swiss Roll Cake

If you’ve ever wanted a delicious dessert that looks absolutely amazing, this is the one for you. Perfect for spring or summer (or really anytime you want to remind yourself of warmer months), this is a lemon cream cheese frosting-filled lemon cake that looks just as good as it tastes. There’s nothing worse than putting a ton of effort into a beautiful dessert that ends up tasting bland or dry – thankfully that’s not an issue here. The cake is packed full of that fresh and zesty lemon flavor, and because it’s only cooked for a short period of time, it’s taken out of the oven while it’s still moist and before it has time to dry out.

Bake time and technique are important in this recipe, but don’t let that gorgeous spiral fool you into thinking this is hard to make or complicated. Since your baking surface area is so large (instead of deep), your cake only needs to bake for nine or ten minutes before it’s ready to go. Then you just need to take a dish towel (that’s larger than the baking sheet) and dust it generously with powdered sugar. This ensures your cake won’t accidentally get stuck to the towel once it’s wrapped up.

Speaking of wrapping up, you’ll want to roll your cake into a tight spiral – starting at the short end – right when it comes out of the oven. Rolling while it’s still warm means you’re less likely to get cracks in your cake, because it’s still so flexible when it’s warm that it will take the shape of the spiral as it cool and will be easier for you to frost and roll back into a spiral later on. So. Dust your dish towel with powdered sugar, turn your cake out onto the towel, roll it up real tight, then let it chill. Once it’s fully cooled, unroll your cake, frost it and re-roll it. Easy-peasy!

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