Swiss roll with lemon cream

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, hot
• 110 g sugar
• 55 g flour
• 40 g cornstarch
• ½ tsp baking powder
• 300 ml cream
• 80 g sugar
• ½ lemon(s), untreated, grated peel and juice
• 2 sheets of gelatin
• 150 g raspberries, frozen or fresh

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes

Dough: Beat the whole eggs with the hot water for 1 minute until frothy. During another minute, add the sugar. Continue beating on high speed for another 3-4 minutes. Mix the flour, starch, and baking powder and sift into the egg-sugar foam in 3 batches and fold in briefly, without mixing vigorously. Line a baking tray with baking paper and spread the sponge mixture evenly. Bake in a preheated oven at 180°C (top/bottom heat) for 15-20 minutes. After baking, immediately turn the sponge out onto a tea towel sprinkled with sugar and remove the baking paper. Roll the sponge up lengthwise with the tea towel and let cool. Lemon cream: Soften the gelatine and then dissolve it over low heat. Whisk the cream with the sugar until stiff peaks, stir in the lemon zest. Stir the lemon juice into the gelatine and quickly stir into the cream. Roll the sponge back up again. Spread the lemon cream evenly over the top and arrange the raspberries lengthwise at one end. Carefully roll up, trimming the ends for a more attractive look. Refrigerate for an hour, then dust with powdered sugar before serving.