Sponge Lemon Roll

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites until stiff. Add 75 g sugar and vanillin sugar. Fold in egg yolk. Mix flour and starch, sieve over it and fold in. Grease baking tray and line with parchment. Spread sponge mixture on top.

2. 2

   Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 8-10 minutes. Sprinkle kitchen towel with sugar. Turn out the sponge cake. Brush parchment with water and remove immediately. Roll up the sponge cake with the kitchen towel and let it cool down. Soak the gelatine. Grate the zest of a lemon. Squeeze the lemons (1/4 litre juice). Stir in 125 g sugar. Squeeze the gelatine, dissolve in a hot water bath, stir in. Cool until the mixture begins to gel. Whip cream until stiff. Pour a little bit into a piping bag.

3. 3

   Squeeze the lemons (1/4 litre juice). Stir in 125 g sugar. Squeeze the gelatine, dissolve in a hot water bath, stir in. Cool until the mixture begins to gel. Whip cream until stiff. Pour a little bit into a piping bag. Fold the rest into the lemon jelly. Roll out the sponge cake. Spread lemon cream on top. Roll it up and put it in a cool place. Dust with icing sugar. Cut the sponge roll into slices. Decorate with cream dab and grated lemon

4. 4

   Fold the rest into the lemon jelly. Roll out the sponge cake. Spread lemon cream on top. Roll it up and put it in a cool place. Dust with icing sugar. Cut the sponge roll into slices. Decorate with cream dab and grated lemon

5. 5

   Separate eggs. Beat egg whites until stiff. Add 75 g sugar and vanillin sugar. Fold in egg yolk. Mix flour and starch, sieve over it and fold in. Grease baking tray and line with parchment. Spread sponge mixture on top.

6. 6

   Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 8-10 minutes. Sprinkle kitchen towel with sugar. Turn out the sponge cake. Brush parchment with water and remove immediately. Roll up the sponge cake with the kitchen towel and let it cool down. Soak the gelatine. Grate the zest of a lemon. Squeeze the lemons (1/4 litre juice). Stir in 125 g sugar. Squeeze the gelatine, dissolve in a hot water bath, stir in. Cool until the mixture begins to gel. Whip cream until stiff. Pour a little bit into a piping bag.

7. 7

   Squeeze the lemons (1/4 litre juice). Stir in 125 g sugar. Squeeze the gelatine, dissolve in a hot water bath, stir in. Cool until the mixture begins to gel. Whip cream until stiff. Pour a little bit into a piping bag. Fold the rest into the lemon jelly. Roll out the sponge cake. Spread lemon cream on top. Roll it up and put it in a cool place. Dust with icing sugar. Cut the sponge roll into slices. Decorate with cream dab and grated lemon

8. 8

   Fold the rest into the lemon jelly. Roll out the sponge cake. Spread lemon cream on top. Roll it up and put it in a cool place. Dust with icing sugar. Cut the sponge roll into slices. Decorate with cream dab and grated lemon