Lemon-lime sponge roll

Ingredients for 1 servings:

• 6 eggs
• 4 tbsp water, hot
• 150 g flour
• 160 g sugar
• 2 tsp vanilla sugar
• 1 tsp baking powder
• 250 ml cream (cream substitute, e.g. Cremefine for whipping)
• ½ lemon(s), zest
• 1 lemon(s), the juice
• 1 bag of cream stiffener
• ½ bag(s) of gelatin (Gelatinefix)
• 40 g sugar
• 250 ml cream (cream substitute, e.g. Cremefine for whipping)
• 1 bag of cream stiffener
• ½ bag(s) of gelatin (Gelatinefix)
• 40 g sugar
• 1 ½ lime(s), the juice
• ½ lime(s), the peel
• 1 bag/s of food coloring, green, optional

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

tart and refreshing, low in calories

Separate the eggs. Beat the egg whites with 4 tablespoons of hot water until stiff. Add the sugar and vanilla sugar. Then stir in the egg yolks. Mix the flour with the baking powder and carefully fold into the mixture to keep the batter fluffy. Spread the batter onto a baking sheet lined with baking paper and bake at approximately 160°C for 20 minutes. Make sure the batter only browns slightly. As soon as the batter is ready, sprinkle some sugar on a kitchen towel and turn the base out onto it (sugar so the batter doesn’t stick to the towel). The baking paper can be easily removed by wiping it with a cold, damp cloth. Immediately carefully roll up the dough with the towel and let it cool. In the meantime, you can prepare the two cream fillings. For the lemon filling, briefly whip 250 ml of cream substitute. Sprinkle in one sachet of cream stabilizer and half a sachet of gelatin fix. Then add 40 g of sugar. Add the juice of one lemon to taste and stir in the zest of half a lemon. For the lime filling, briefly whip 250 ml of cream substitute. Whisk in one sachet of cream stiffener and half a sachet of gelatin fix. Then add 40 g of sugar. If you like, add a little food coloring. I like the lime filling green because it gives the roll a two-tone look. Then add the juice of 1.5 limes and the zest of half a lime. Carefully unroll the Swiss roll, add the fillings one after the other to the dough, and roll the dough up again. Leave to set in the refrigerator.