Lemon Cream Swiss Roll Ingredients:
For the Sponge Cake:
- 3/4 cup whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup sweetener (granulated, sugar substitute)
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
For the Lemon Cream Filling:
- 1 cup unsweetened almond milk whipped cream
- 1/4 cup powdered sweetener
- 1/4 cup lemon curd (low-sugar version)
- 1 tsp lemon zest
How to make Lemon Cream Swiss Roll?
Please c-lic-k the photo or the "next >" button below to see the instructions.
