John Myers
Lemon Swiss Roll
The perfect lemon swiss roll recipe with a picture and simple step-by-step instructions.
- 5 Eggs
- 200 g Sugar
- 1 packet Vanilla sugar
- 1 tsp Baking powder
- 50 g Flour
- 50 g Food starch
- 6 leaf White gelatin
- 3 Untreated lemons
- 400 g Whipped cream
- Parchment paper, tea towel
- Separate eggs.
- Beat the egg whites until stiff, sprinkling in 75 g of sugar and vanilla sugar.
- Subject the egg yolks.
- Mix the flour, baking powder and cornstarch, sieve over it and fold in.
- Line the baking sheet with parchment, spread the biscuit mixture on it and bake in the preheated oven at 200 ° for 8-10 minutes.
- Sprinkle the tea towel with sugar.
- Topple the biscuit on top.
- Brush the parchment with water and peel it off immediately.
- Roll up the biscuit with the tea towel, allow to cool.
- Soak the gelatine.
- Rip off the zest of a lemon.
- Squeeze out the lemons (1/4 l of juice) stir in 125 g of sugar.
- Squeeze out the gelatine, dissolve in a hot water bath, stir in.
- Put in a cool place until the mixture starts to gel.
- Whip the cream until stiff. 1/3 set aside for decoration.
- Roll out the sponge cake, spread lemon cream on top.
- Roll up, brush with the rest of the cream and decorate with ziron rasp.
- Chill until ready to eat, then cut into slices.
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