Refreshing Lemon Roll

You can see how I make sponge cake in this reel. For the sponge roll preheat oven to 180 degrees Celsius and line a baking sheet with parchment paper. Zest and juice the lemon and set aside. Weigh the flour and cornstarch into a smaller bowl.

Separate the egg yolks and egg whites into two large bowls. Add 50 grams of sugar to the egg yolks and 50 grams of sugar to the egg whites. Beat the egg whites first, you can add a pinch of salt to stabilize. Only beat until soft peaks form. Without cleaning the mixer, now beat the egg yolks and sugar until thicker in consistency and lighter in color. Usually takes a few minutes. Sieve the flour and cornstarch on top of the egg yolk mix. Gently fold in one third of the meringue. Try not to deflate the batter. Then add another third and gently fold in the last third of meringue. Make sure you got all those flour pockets. Spread evenly on the baking sheet and bake for about 12-15min until lightly golden. Do not open the oven door when baking.

Meanwhile spray a kitchen towel with water. Once you take out your roll from the oven, you want to place it on the towel, the parchment paper facing upwards. Do this while the roll is still warm. You can also spray some water on the parchment paper. Gently take off the parchment paper and roll up lengthwise with the towel inside. This way you will avoid cracks. If you wait until the roll has cooled, you will have a much harder time avoiding cracks. If you would like to see how I do it, check out this video.

For the lemon syrup place water and sugar in a pot and bring to a boil, reduce heat and stir until the sugar has dissolved. Add the lemon juice and set aside.

For the filling zest and juice the lemon. Then beat the heavy cream with the sugar and vanilla extract until whipping cream. Briefly mix in the mascarpone and lemon zest and juice. Gently unroll the roll and brush with the lemon syrup. Spread evenly the filling afterwards. Roll up lengthwise again. Chill for at least an hour or overnight. Shortly before serving, cut off the ends so that you can proberly see the swirl. Dust with icing sugar and if you like decorate with a few lemon slices.