Lemon Cake Roll
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 egg (s)
- 2 tablespoon water, hot
- 120 g suar
- 120 grams flour
- 1 pinch (s) salt
For the filling:
- 1 cup cream
- 2 packs cream stabilizer
- 200 ml sour cream
- 50 grams sugar
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Dough:
- Mix the egg yolks, water and sugar until frothy. Add the sifted flour. Beat egg whites with a pinch of salt until stiff and fold in. Line the tray with baking paper, spread the mixture on top and bake at 200 degrees top / bottom heat or 180 degrees fan-assisted for approx. 10 - 15 minutes.
- After baking, pull the baking paper with the biscuit onto the work surface and cover with the hot sheet and let it cool down. This way, the biscuit stays pliable when rolling and does not break.
- Filling:
- Whip the cream with the cream stiffener until stiff and mix with the sour cream, sugar and lemon juice.
- Remove the baking paper from the cooled sponge cake and place it the other way around on the baking paper. So is the beautiful side on the outside. Spread the filling on the biscuit and roll it up from the long side using the baking paper.
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