Lemon roll

Ingredients for 1 servings:

• 6 eggs
• 150 g flour (405)
• 180 g sugar
• 1 tsp baking powder
• 500 ml cream
• 100 g sugar
• 5 tbsp lemon juice
• 2 tbsp lemon zest, grated
• 1 bag of cream stiffener
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Separate the eggs. Beat the egg whites with 5 tablespoons of hot water until stiff peaks form and slowly add the sugar. Continue beating until the sugar has dissolved. While beating, gradually add the egg yolks. Mix the flour and baking powder and carefully fold in. Line a baking tray with baking paper and spread the batter evenly on it. Bake the sponge cake in a preheated oven at 150°C for 12-15 minutes, until light golden brown. Now sprinkle a clean tea towel with a little sugar. Turn the sponge cake out onto the towel and carefully but quickly peel off the paper. Then, using the towel, roll up the sponge cake and let it cool on a wire rack. For the filling, whip the cream with the cream stiffener, lemon juice, and lemon zest. Slowly add the sugar. Once the sponge cake has cooled completely, carefully roll it up again. Spread the lemon curd on top and carefully roll up the sponge cake again. Serve dusted with powdered sugar.