John Myers
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Lemon Cake Roll
The perfect lemon cake roll recipe with a picture and simple step-by-step instructions.
for the biscuit
- 4 Eggs
- 2 tbsp Hot water
- 125 g Sugar
- 125 g Flour
for the filling
- 400 g Cream
- 2 bag Gelatine fix (Dr. Oetker)
- 150 g Whole milk – yogurt
- Grated zest and juice of an organic lemon
- 50 g Powdered sugar
also
- Sugar for the tea towel
- Icing sugar for dusting
- First preheat the oven to 180 ° and cover the baking sheet with baking paper.
- Beat eggs and water for 2 minutes until frothy.
- Then pour in sugar while continuing to beat.
- Beat for another 2 – 3 minutes so that everything is nice and airy and light and creamy.
- Sift the flour over it, fold in gently and loosely with a large whisk, do not beat.
- Immediately place the biscuit mixture on the prepared tray.
- Use a spatula to spread over the edges. The surface doesn’t have to be perfectly smooth.
- Bake in the hot oven on the middle rack for 15-17 minutes.
- In the meantime, spread a clean tea towel on the work surface and sprinkle with sugar.
- Then take the tray out of the oven, turn the baked sponge cake onto the cloth.
- Peel off the baking paper carefully and not too quickly from one corner and roll it up immediately.
- Whip the cream until stiff, sprinkling in 1 sachet of gelatin fix.
- Then stir the yoghurt, lemon zest and juice until smooth and stir in the second sachet of gelatine fix with the whisk of the hand mixer for 1 minute
- Fold in the whipped cream with the whisk, then sieve the icing sugar over it and mix in briefly.
- Spread the cream immediately on the plate, leaving one edge free all around.
- Slowly roll up the plate from the long side using the sugared cloth.
- Roll with the “seam” down on a cake plate, chill for at least 4 hours.
- To serve, dust with powdered sugar and cut into pieces.
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