The best gatherings start with something homemade, like this multicolored Swiss roll, made with our premium Organic Unbleached White All-Purpose Flour or Super-Fine Cake Flour. Play with color to create an easy, cloud-soft cake, then roll it up with our lemony cream cheese filling and garnish with some adorable extras. It’s simple to make, special to share.
The best gatherings start with something homemade, like this multicolored Swiss roll, made with our premium Organic Unbleached White All-Purpose Flour or Super-Fine Cake Flour. Play with color to create an easy, cloud-soft cake, then roll it up with our lemony cream cheese filling and garnish with some adorable extras. It’s simple to make, special to share.
Preheat the oven to 350°F. Lightly coat a 9 x 13-inch baking sheet with nonstick spray and line with parchment paper.
In a stand mixer fitted with the whisk attachment (or using a hand mixer), whip eggs and sugar on high until the mixture reaches ribbon stage—pale, thick and falling in a slow ribbon that sits on the surface for a couple of seconds.
In a small bowl, whisk together milk, oil, lemon juice and vanilla. Add to the egg mixture and mix on low just until combined.
Sift flour, baking powder and salt together. Add to the egg mixture and gently fold with a spatula until no streaks remain.
Divide batter evenly into three bowls. Add 1–2 drops of food coloring to each and fold very lightly, adjusting the color as needed for a soft pastel shade.
Use a portion scoop or large spoon to place alternating dollops of each color across the prepared pan—pink, purple, green, then repeat—so the surface is mostly covered.
Use the handle of a wooden spoon (or any smooth, rounded tool) to gently swirl the colors in a loose back-and-forth motion. Avoid over-swirling; a few passes are enough.
Finish by lightly smoothing the surface with an offset spatula so the batter is even.
Bake for 10–12 minutes, or until cake pulls slightly from the edges and springs back lightly when touched.
Remove from oven and run a small offset spatula or paring knife around the edges. Cool the cake in the pan for 5 minutes.
After 5 minutes, cover cake with foil. This traps steam, keeping the sponge soft and flexible so it rolls without cracking. Let cool completely under the foil.
In a stand mixer fitted with the paddle attachment, beat cold cream cheese, powdered sugar and lemon zest until smooth.
Switch to the whisk attachment. With the mixer on low, slowly drizzle in the cold heavy cream, scraping the bowl often.
Once all the cream is added and the mixture is smooth, increase the speed to medium-high and whip until stiff peaks form. Use immediately.
Once cake is cooled, loosen edges with an offset spatula. Place a sheet of parchment over the surface of the cake, then place another baking pan on top and flip the whole thing carefully.
Remove pan from cake, coaxing it out with an offset spatula if needed. Then, peel off the original parchment, replace with a fresh piece, then flip the cake back so it’s right-side up onto your work surface. Remove the top layer of parchment.
With a short side facing you, spread the filling in an even ¼-inch layer over the cake, leaving a ¼-inch border at the top and bottom edges.
Use the parchment beneath the cake to help you roll without touching the sponge directly. Start by gently tucking the edge closest to you into a tight (but not forced) spiral. Lift the parchment upward as you roll so the cake curls naturally and stays even. Continue rolling until you reach the opposite edge.
Keep roll wrapped snugly in the parchment, place seam-side down on a tray, and refrigerate while you prepare the decoration.
Use a sharp serrated knife to trim the ends of the roll for a clean look.
Place the remaining filling in a piping bag fitted with a star tip.
Pipe decorative dollops along the top and finish with lemon slices, candied chocolate eggs or edible flowers.
