Strawberry Rhubarb Swiss Roll with Lemon Mascarpone Cream
Our swiss roll is filled with Ordinary Evelyn's Rhubarb Strawberry Jam and silky lemon mascarpone cream, creating the kind of bright, delicate dessert that feels both nostalgic and special. It’s light, romantic, and just indulgent enough to turn an ordinary evening into something worth celebrating.
Yield: 8–10 slices
Prep: 25 minutes
Bake: 10-12 minutes
Chill: 2 hours
Total: ~2 hours 40 minutes
Ingredients
For the Sponge
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup all-purpose flour
For the Lemon Mascarpone Cream
- 4 oz mascarpone cheese, lightly softened
- 2–3 tablespoons powdered sugar
- Zest of ½ lemon
- 1 cup cold heavy whipping cream
For the Assembly
- ⅓–½ cup strawberry rhubarb jam
- Extra powdered sugar (for dusting)
- Fresh berries (optional garnish)
Instructions
1) Prep + bake the sponge
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper. In a large bowl, whisk the eggs and sugar on high for 5–7 minutes until pale, thick, and ribboning. Gently stir in the vanilla and salt. Sift the flour over the mixture and fold in gently with a spatula just until no dry streaks remain. Spread evenly into the prepared pan and tap once on the counter. Bake 10–12 minutes, until lightly golden and the cake springs back when touched.
2) Warm roll
Immediately loosen the edges and flip the cake onto a powdered-sugar-dusted towel. Peel off the parchment. Using the towel, roll the cake from the short side and allow it to cool completely while rolled.
3) Make the lemon mascarpone cream
In a bowl, whisk together mascarpone, powdered sugar, and lemon zest until smooth. With the mixer on low, slowly pour in the cold heavy cream and whip to medium-stiff peaks.
4) Fill + chill
Once cooled, gently unroll the sponge. Spread a thin layer of Ordinary Evelyn's Rhubarb Strawberry Jam, leaving a small border around the edges. Spread an even layer of lemon mascarpone cream on top. Roll the cake back up snugly (without the towel), wrap tightly in plastic wrap, and chill for at least 2 hours before slicing.
5) Serve
Trim the ends for a clean finish. Slice ¾–1 inch thick. Dust with powdered sugar and garnish with fresh berries if desired.
Notes from Evelyn’s Kitchen
- Whipping the eggs thoroughly gives the sponge its lift and structure.
- Rolling while warm helps prevent cracking later.
- Chilling ensures clean, bakery-style slices.
Why We Love It
Our Rhubarb Strawberry jam brings just the right balance of sweet and tart, while lemon mascarpone cream keeps everything light and silky. It’s sunshine in cake form!