The Lemon Roll is a fresh, delicious, and simple dessert to make and can be enjoyed in every season or occasion of the year. Perfect in summer for its freshness but also in winter as it adds a touch of lightness after a heavy lunch or dinner.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4.2 oz sugar
- 1 cup rice starch
- 1 1/2 tsp baking powder
- 1 lemon zest
- lemon juice
- 2 tbsps powdered sugar
- 5 eggs
- 7 oz quark cheese (or cream cheese like Philadelphia)
- 3.5 oz whipped cream
- 3 tbsps lemon juice
- 1 pat butter
- 4.2 oz powdered sugar
- 1 tbsp limoncello (optional)
- 1/2 lemon
- to taste powdered sugar
Tools
- Electric Whisk
Steps
Start preparing your lemon roll by separating the egg yolks from the egg whites. Whip the whites to stiff peaks with a pinch of salt.
In a second bowl, whip the yolks with sugar, then add the sifted corn starch with the baking powder, and finally the juice and zest of a lemon. Now fold the whipped egg whites into the mix with a wooden spoon from the bottom up so it remains light and fluffy.
At this point, line a baking sheet with parchment paper and pour the batter, leveling it well to form a rectangle. The thickness of the rectangle will be a maximum of 0.4 inches in height.
Bake in a preheated oven at 350°F for about 7-8 minutes.
Meanwhile, moisten and wring out a dish towel, place it on a work surface, and sprinkle with powdered sugar.
When your sponge cake is baked, ATTENTION it will remain very light so don’t be surprised, flip the rectangle onto the dish towel, gently remove the parchment paper, and roll the sponge cake from the longest side, allowing it to cool completely.
Now focus on preparing the cream: whip the cream well and place it in the fridge. Separately, in a bowl, place quark or cream cheese, powdered sugar, butter, lemon, and limoncello, and whip everything well. Once you have a smooth cream, gently fold in the whipped cream with a wooden spoon.
Now take the sponge cake, unroll it, and start spreading the lemon cream. Level it well over the entire surface. ATTENTION to leave a couple of tablespoons for the final decoration.
Then roll up the cake again this time without the dish towel, decorate with the leftover cream and a few slices of lemon, and place in the fridge for at least 2-3 hours before serving.
Saby suggests….
The lemon roll is a dessert suitable for all seasons and can be enriched with fresh fruit
