Lemon sponge roll

Ingredients for 1 servings:

• 5 eggs, separated
• 1 pinch of salt
• 70 g sugar
• 70 g flour
• 1 vanilla sugar
• 1 pinch of baking powder
• 250 g low-fat curd cheese
• 1 cup Cremefine for whipping
• 1 sachet of cream powder (Paradise Cream Lemon)
• 2 tbsp low-fat yogurt
• powdered sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

lightning fast and low in fat

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with sugar and vanilla sugar until fluffy. Mix the flour and baking powder, stir in the flour, and fold in the beaten egg whites. Line a baking sheet with baking paper and spread the batter evenly on it. Bake at 200°C (top/bottom heat) for 10-12 minutes. For the filling, mix the low-fat quark with the yogurt until smooth, stir in the cream powder and fold in the whipped Cremefine, then mix briefly with a mixer until the cream is smooth. Dampen a tea towel, place a dry towel on top, turn the sponge cake out of the oven onto the towel, and peel off the baking paper. Spread the cream on top. Using the tea towel, tightly roll up the sponge cake and place in the refrigerator for 2 hours. Dust with icing sugar and serve.