John Myers
Lemon Roll
The perfect lemon roll recipe with a picture and simple step-by-step instructions.
- 4 Eggs (M)
- 4 tbsp Water
- 80 g Sugar
- 1 Baggage. Vanillin ~ sugar
- 75 g Flour
- 75 g Food starch
- 1 tsp Baking powder
- 200 g Whipped cream
- 200 g Sour cream
- 2 Baggage. Cream stiffener
- 50 g Sugar
- 2 tbsp Lemon juice
- Separate the eggs. Beat the egg whites with the water until stiff, while slowly pouring in the sugar and the vanillin sugar. Stir in the egg yolks one at a time. Mix the flour, cornstarch and baking powder and fold into the dough, sifted. Spread the dough on a baking sheet lined with baking paper and bake in the preheated oven at 200 ° C for about 12 minutes.
- Turn the dough out onto a damp tea towel sprinkled with sugar and carefully peel off the paper. Roll the biscuit in the cloth and let it cool down.
- Whip the cream with the cream stiffener until stiff and mix with the sour cream, sugar and lemon juice. Carefully roll the roll back and brush with the cream. Then roll up the sponge cake again.
- Sprinkle with powdered sugar before serving.
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