Lemon roll

Ingredients for 1 servings:

• 4 eggs
• 2 tbsp water, hot
• 120 g sugar
• 120 g flour
• 1 pinch of salt
• 1 cup of cream
• 2 packs of cream stiffener
• 200 ml sour cream
• 50 g sugar
• 2 tbsp lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Swiss roll

Dough: Beat egg yolks, water, and sugar until frothy. Add the sifted flour. Beat the egg whites with a pinch of salt until stiff and fold in. Line a baking tray with baking paper, spread the mixture on it, and bake at 200 degrees top/bottom heat or 180 degrees fan-assisted oven for approx. 10-15 minutes. After baking, pull the baking paper with the sponge cake onto the work surface, cover with the hot baking tray, and let it cool. This will keep the sponge cake smooth and prevent it from breaking when rolled out. Filling: Whip the cream with cream stiffener until stiff peaks form, then mix with the sour cream, sugar, and lemon juice. Remove the baking paper from the cooled sponge cake and place it back on the baking paper the other way around, so the pretty side is out. Spread the filling on the sponge cake and roll it up from the long side using the baking paper.