Lemon Roll: a simple and quick dessert to prepare: perfect for breakfast, a snack, or to serve as a dessert at the end of a meal.
Today I leave you the recipe for the lemon roll: a soft and fragrant dessert.
The batter is soft and fluffy, enriched with the scent of lemon that embraces a velvety cream.
The lemon roll is perfect for any occasion, from a delicious snack to an after-meal treat, delighting guests without weighing down.
The preparation is very simple, and as I mentioned, it will captivate you from the first taste.
But let’s see right away how to prepare the lemon roll.
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 154.47 (Kcal)
- Carbohydrates 28.64 (g) of which sugars 20.63 (g)
- Proteins 5.11 (g)
- Fat 3.00 (g) of which saturated 1.43 (g)of which unsaturated 1.50 (g)
- Fibers 0.30 (g)
- Sodium 37.85 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs
- 4.23 oz sugar
- 0.63 cup all-purpose flour
- 1 packet baking powder
- 1 lemon juice
- 1 lemon zest (grated)
- 1 egg
- 1.76 oz sugar
- 1 lemon zest
- 0.63 cup milk
- 1 lemon juice
- 0.16 cup all-purpose flour
Tools
- 1 Bowl
- 1 Mixer
- 1 Baking Tray
- 1 Parchment Paper
- 1 Knife
How to Prepare the Lemon Roll
In a bowl, place the eggs and sugar. Mix with the electric mixer until you get a fluffy and frothy mixture.
Add the flour and baking powder. Mix with the electric mixer.
Add the juice and zest of an untreated lemon and mix.
Pour the obtained mixture into a baking tray lined with parchment paper and bake in a preheated, static oven at 356°F. Let it bake for 8 minutes. Make sure to check the baking times depending on your oven. In the meantime, prepare the cream.
In a saucepan, place the egg, sugar, lemon zest, milk, and lemon juice. Mix with a hand whisk. Add the flour and mix with the whisk. (The amount of liquid in the cream should be 8.8 oz. I used 5.3 oz of milk and 3.5 oz of lemon juice. If you prefer, you can use 7 oz of milk and 1.8 oz of lemon juice, or adjust the quantity according to your taste. The important thing is to reach 8.8 oz of liquids).
Move to the stove and let the cream cook over low heat until it thickens. Stir continuously.
Take the sponge cake out of the oven. Cover it with a sheet of parchment paper and flip it. Remove the parchment paper used in baking. Trim the edges with a knife. Fill with the cream, level it, and roll it up using the parchment paper.
Store the roll in the refrigerator until ready to serve. If you like, sprinkle with powdered sugar. I decorated with hazelnut crumbs.
Help yourself.
Storage
The lemon roll should be stored in the refrigerator to keep the cream at its best and ensure freshness. Covered with plastic wrap or in an airtight container, it keeps well for 2-3 days.
