Lemon Roll
Baking and Desserts | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
5
🍽️ Servings
6
Description
I used 1 lemon with peel and 1 orange without peel for the filling. You can use a little less flour, as the dough turns out a bit tough. And you can skip adding cornstarch.
Ingredients
- Sugar - 1 glass
- Chicken Egg - 4 pieces
- Wheat Flour - 1 glass
- Lemon - 2 pieces
- Starch film - 1 tablespoon
Step by Step guide
Step 1
Separate the egg whites from the yolks and beat them with 0.5 cup of sugar. Then add the egg yolks and sifted flour, and beat until smooth.
Step 2
After that, pour the batter onto a baking sheet lined with parchment paper, spread it evenly, and place it in the oven. Bake the roll in a preheated oven at 356°F for 15–20 minutes until it is lightly golden brown.
Step 3
While the roll is baking, prepare the filling. To do this, wash the lemon, dry it, chop it in a blender, and mix it with 0.5 cups of sugar. Add starch to the lemon and heat it (either on the stove or in the microwave for 1 minute) until the filling thickens.
Step 4
Once the sponge cake roll is ready, remove it from the oven, place it on a towel, spread it with lemon filling, and roll it up.
Step 5
Place the finished roll on a serving plate, dust it with powdered sugar, and serve.
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