Lemon Roll

If you enjoy desserts with a lemon flavor, you will definitely like this roll. Lemon is used both in the preparation of the sponge cake and in the filling (in the form of lemon cream). If thats not enough for you, you can also spread some lemon marmalade on the sponge cake before coating it with the cream. This dessert is suitable for all occasions and seasons, and it fits perfectly in the summer when we prefer lighter and cooler desserts.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 11 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 3 pieces Egg, fresh

  • 150 g Sugar, white

  • 30 ml Juice, lemon

  • 1 teaspoon Lemon zest, fresh

  • 1 pinch Salt, table

  • 1 teaspoon Baking powder

  • 100 g Wheat flour, white, multi-purpose

Cream

  • 240 ml Sweet cream

  • 2 spoons Powdered sugar

  • 120 ml Marmalade, orange

  • pieces Sugar, white

Steps

  1. Preheat the oven to 180 degrees Celsius. Line a low baking tray for rolls (size 25 x 35 centimeters) with baking paper and lightly grease it with butter and dust it with flour (remove any excess flour).

  2. In a bowl, beat the eggs until frothy. Gradually add sugar, lemon juice, and zest while mixing. Continue mixing until you get a thick egg cream where you can no longer feel the sugar crystals under your fingers.

  3. Sift the flour, baking powder, and salt into the bowl. Mix the sifted ingredients well, then gradually fold them into the beaten eggs at low speed in two batches.

  4. Pour the batter into the baking tray and spread it evenly with a spatula over the entire surface. Bake the sponge cake in the preheated oven for 9-11 minutes or until it turns a light golden brown and feels springy to the touch.

  5. While the sponge cake is baking, spread a clean cloth on the counter and sprinkle it with granulated sugar. As soon as the sponge cake is baked, flip it onto the cloth and carefully remove the baking paper from the bottom. Roll the sponge cake along with the cloth into a roll and let it cool completely.

  6. Whip the sweet cream together with powdered sugar until stiff. Fold the lemon cream into the whipped cream and keep the filling in the refrigerator until ready to use.

  7. Once the sponge cake has cooled, unroll it and spread the prepared filling on it, leaving about a centimeter of the edge uncoated. Roll the sponge cake back into a roll, wrap it tightly in plastic wrap, and refrigerate it for a few hours (preferably overnight) before serving to let it cool thoroughly.

Nutrition Information (Per 100g)

  • Calories: 270.4 kcal
  • Fat: 3.67 g
    • Saturated Fat: 1.22 g
  • Carbohydrates: 49.96 g
    • Sugars: 34.05 g
  • Protein: 7.14 g
  • Fiber: 0.41 g