Lemon Meringue Swiss Roll

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    332
based on 1 ratings

Lemon Meringue Swiss Roll, or cake roll, is made with a vanilla sponge cake, filled with lemon curd and whipped cream, and finished with swirls of torched Italian meringue. It makes a refreshing dessert for a summer treat. We recommend using pasteurised egg whites for the meringue and finishing it with a blowtorch, as a grill might be too hot for the filling.

recipe updated 10 Sep 2025

Ingredients

  • Egg white icon
    Egg white
    120 g
  • Caster sugar icon
    Caster sugar
    340 g
  • Egg icon
    Egg
    4
  • Plain flour icon
    Plain flour
    100 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Whipping cream icon
    Whipping cream
    250 g
  • Icing sugar icon
    Icing sugar
    2 tablespoons
  • Lemon curd icon
    Lemon curd
    250 g
  • Caster sugar icon
    Caster sugar
    1 tablespoon

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Swiss roll tin - large

Step preview

  1. Making the Swiss roll:
  2. Preheat the oven - 180ºC
  3. Line a Swiss roll tin with parchment paper
  4. Fit the Whisk Tool
  5. Add the ingredients into the appliance bowl
  6. Whisk until stiff peaks have formed - 5 minutes, speed Max
  7. Remove the bowl from the machine
  8. Sift the ingredients together and carefully fold into the egg mixture until combined
  9. Transfer the mixture into the tin
  10. Bake until the sponge is golden and springy to touch - 8-10 minutes, 180ºC
  11. Line a clean work surface with parchment paper
  12. Dust the parchment paper with sugar to prevent the sponge from sticking
  13. Turn the sponge onto the parchment paper and remove the old parchment paper
  14. Roll the sponge into a log, along the shortest edge
  15. Let cool completely
  16. Making the cream filling:
  17. Clean the appliance bowl and fit the Whisk Tool
  18. Add the ingredients into the appliance bowl
  19. Mix until thickened - 1 minutes 20 seconds, speed Max
  20. Carefully unroll the sponge and spread a layer of curd onto the roll
  21. Then spread a layer of the whipped cream
  22. Gently roll up the Swiss roll again and place on a tray or plate
  23. Chill in the fridge - 10 minutes
  24. Making the Italian meringue:
  25. Clean the appliance bowl and fit the Whisk Tool
  26. Add the ingredients into the appliance bowl, fit the splashguard
  27. Cook until the sugar has dissolved - 2 minutes, 85°C, speed 6
  28. Remove the splashguard
  29. Mix until thickened - 2 minutes, speed 6
  30. Remove the Swiss roll from the fridge
  31. Using a palette knife, spread the meringue all over the Swiss roll
  32. Use a blowtorch to toast the meringue
  33. Serve
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