Lemon roll
Lemon roll is a quick and delicious dessert, perfect for lovers of light and fragrant cakes. This simple recipe will impress you with its fine cream and refreshing lemon flavor. Additionally, it is ideal for any occasion, from a party to a family meal. In the following lines, I will present you with a detailed, step-by-step recipe to help you achieve a perfect roll.
Preparation time: 20 minutes
Baking time: 10 minutes
Total time: 30 minutes
Number of servings: 12
Necessary ingredients:
*For the sponge:*
- 2 eggs (make sure they are at room temperature for better incorporation)
- A pinch of salt
- 60 g sugar (use fine sugar for a smoother texture)
- 50 g flour (you can use regular wheat flour)
*For the cream:*
- 1 lemon (choose an organic lemon to avoid pesticides)
- 1 tablespoon powdered sugar
- 125 g mascarpone or cottage cheese (mascarpone will give a creamier texture)
- 60 ml cream (you can use plant-based cream for a lighter version)
Preparation instructions:
1. Preparing the oven: Start by preheating the oven to 180°C. This is the ideal temperature for achieving a fluffy and well-baked sponge.
2. Beating the egg whites: In a clean bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat the egg whites until they become frothy and have a firm consistency. This step is crucial for achieving an airy roll.
3. Preparing the sponge mixture: In another bowl, beat the egg yolks with the sugar and 2 tablespoons of hot water. Mix until you obtain a white and fluffy cream. Then, gradually incorporate the flour, gently mixing with a spatula to avoid losing the air in the mixture.
4. Incorporating the egg whites: Add the egg white foam to the egg yolk mixture in several batches, gently folding from top to bottom to maintain the air in the sponge.
5. Baking: Place a baking paper in a tray smaller than the oven, then pour in the sponge mixture. Bake for 10 minutes on low heat until the sponge turns golden and elastic.
6. Cooling the sponge: Once the sponge is ready, take it out of the oven and turn it onto a clean towel. Sprinkle the paper with cold water to detach it more easily, then carefully remove the paper. Roll the sponge tightly with the help of the towel and let it cool completely.
7. Preparing the cream: While the sponge cools, wash the lemon well with hot water and dry it. Grate the lemon peel and squeeze the juice. Mix the juice and peel with the mascarpone and powdered sugar. In another bowl, whip the cream until it becomes firm, then fold it into the cheese mixture.
8. Filling the roll: Carefully unroll the sponge and spread the cream evenly over the entire surface. Roll the sponge again, making sure to tighten it well.
9. Decorating: Sprinkle powdered sugar on top of the roll and decorate with lime slices and mint leaves for a fresh touch.
10. Serving: Cut the roll into slices and serve it with tea or cold lemonade. This lemon roll is perfect for warm summer days or as a light dessert after a hearty meal.
Suggestions and variations: For a decadent version, you can add some dark chocolate pieces to the cream or replace the lemon with oranges for a different taste.
Now that you have this well-explained recipe, all that’s left is to start cooking! The lemon roll will surely become a favorite in your family. Enjoy your meal!
Ingredients: Ingredients for 12 servings. Cake base: 2 eggs, 1 pinch of salt, 60 g sugar, 50 g flour. Cream: 1 lemon, 1 tablespoon powdered sugar, 125 g mascarpone or cottage cheese, 60 ml whipped cream.
