Steps

• Separate the yolks from the whites and start by whisking the yolks with the sugar. Whisk until they double in volume.

  

• Beat the whites to stiff peaks.

  

• Gently combine the egg whites with the yolks using an upward motion. Add the flour and baking powder, the grated lemon peel, and the vanillin. You should get a soft and frothy mixture.

  

• Pour the mixture onto a baking sheet lined with wet and squeezed baking paper.

  

• Level everything well and bake in a preheated oven at 350°F for 10 minutes. Do not increase the cooking time, otherwise the sponge cake will harden and be difficult to roll.

  

• Remove the sponge cake from the oven, take it out of the tray, and place a wet and squeezed sheet of baking paper on the surface.

  

• Flip it over and remove the baking paper.

  

• Trim the edges well with a knife, gently roll it up using the baking paper, then wrap it in a damp cloth.

  

• Prepare the cream (recipe here ▶️https://blog.giallozafferano.it/leo63/crema-pasticcera/) let it cool and add the whipped cream. Mix everything well.

  

• Gently unroll the sponge cake. If you like, lightly moisten it with the pineapple juice, spread the cream, place the chopped pineapple on top, and gently roll it up using the cloth.

  

• Transfer the roll to a tray, sprinkle with powdered sugar, and garnish with sponge cake scraps and pineapple.

  

• Keep the roll in the fridge for a few hours, slice it, and enjoy it cool 😋