Lemon Sponge Cake Roll

A great cake recipe for any occasion:

Whip egg whites and water with a mixer or possibly a food processor until firm. Sift in sugar and salt, fold in briefly, stir in egg yolks briefly at lowest speed, sift in flour mixed with baking powder and cornstarch and fold in loosely (do not stir much more).

Grease a baking tray, line with parchment paper. Spread sponge mixture on top, bake.

Circuit:

180 to 200 degrees , 2nd rack v. U.

160 to 180 °C , convection oven

approx. 15 min.

Loosen the sponge from the edge of the baking sheet with a kitchen knife, turn the sponge out onto the prepared dish. Remove the sponge between the two wet towels or rolled up using the sugar cloth.

For the filling, rinse the lemons. Grate zest of 1 lemon thinly. Squeeze all lemons. Stir juice and sugar. Soak gelatin in cold water, squeeze out after 5 min, put in saucepan on 1 or possibly automatic heat 2 to 3 until liquid. Remove the saucepan from the heat, stir the juice of one lemon by the tablespoon into the gelatine and leave to cool.

In the meantime, whip the cream until stiff. Pour some into a piping bag fitted with a nozzle. Stir the remaining whipped cream into the semi-solid lemon cream and spread on the cooled sponge cake.

Roll up the sponge cake with the help of a cloth and leave to rest for 1 hour.

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