recipe

Lemon Pinwheel Cake: the super fun dessert to make with kids

Total time: 30 Min
Difficulty: Low
Serves: 8 people
By Cookist
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This Lemon Pinwheel Cake is not only delicious to eat, but it’s a pleasure to look at too! It’s brightly colored with fresh lemon flavor throughout! It’s an impressive dessert recipe that will brighten up any table.

It might not look like it, but this cake is easy to make. The method is based slightly on that of a typical Swiss roll cake. A flat sponge sponge is made with eggs, sugar, and flour, then brushed with a lemon juice mixture. Similar to a Swiss roll, it’s then rolled with whipping cream to form a large pinwheel. The Lemon Pinwheel Cake is covered with whipping cream and decorated with lemon slices.

Tips

For a less lemony cake, you could use vanilla or plain yogurt instead of lemon yogurt.

For a fruity variation, add small pieces of chopped fruit to the whipped cream spread on the cake strips. Blueberries, strawberries, and peach pieces will all work.

To make it keto, use almond flour instead of all-purpose flour, and a keto-friendly sugar substitute.

You can use cake mix for the sponge if you’re in a pinch!

Instead of whipped cream, you can also use cream cheese, mascarpone cheese, or marshmallow fluff.

How To Store Lemon Pinwheel Cake

Leftover pinwheel cake can be stored in the fridge, in an airtight container, for up to 3 days.

Ingredients
Eggs
4
Sugar
55 g (1/4 cup)
lemon, zested
1
All-purpose flour
50 g (1/2 cup)
Whipping cream
500 ml (2 cups)
lemon yogurt
250 ml (1 cup)
lemon, juiced
1/2
Water
50 ml (1/4 cup)
lemon slices, for decorating
extra whipping cream, for decorating

How To Make Lemon Pinwheel Cake

Beat egg whites with sugar until stiff.

Grate the lemon and gradually mix in the egg yolks.

Sift the flour into the mixture and mix everything well.

Pour the mixture onto the baking tray covered with parchment paper and spread the batter out with a spatula. Transfer to the oven and bake at 180°C/360°F for 15 minutes. The cake is ready to remove from the oven if it springs back after you poke it with your fingers. Be careful not to overbake the cake. This will cause it to crack when you roll it.

Pour the whipping cream into the bowl and mix with the electric mixer.

Add the lemon yogurt and mix until firm. Mix the lemon juice and water and set aside.

Cut the baked cake layer into strips and coat it with the mixture of lemon juice and water.

Spread whipped cream on the first strip and roll up. Spread the whipped cream on other strips.

Place the first wrapped strip on the plate and wrap the other strips around it to make a circle shape.

Go on until you use up the sponge cake layers.

Cover the assembled pinwheel cake with whipped cream and level it well on all sides.

Decorate with lemon wedges and whipped cream and serve.

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