Sponge Cake Roulade with Lemon Filling

Baking tray of about 30 x 40 cm.

Spread baking pan with parchment paper.

Mix sugar (1) with egg yolks and lemon zest until the mixture is light in color and you can no longer feel the sugar crystals.

Beat egg whites with salt and baking powder until stiff, add sugar (2), continue beating briefly.

Add flour in layers with the snow to the beaten egg yolk mixture, mix well with a rubber scraper. Add the liquid butter, mix well and spread 1 cm thick on the prepared baking tray.

Bake for five minutes in the middle of the oven heated to 240 degrees. Important: when putting the sponge in, open the oven only very briefly so that no heat is lost.

After baking, slide the paper with the sponge cake onto the table, cover it with the tray on the spot and cool it down like this.

The steam can’t escape this way, the sponge remains soft and is easy to roll.

For the filling, beat butter until soft, then stir in powdered sugar, add egg yolks and lemon zest, and stir quantity until light. Stir in juice of one lemon by spoonfuls until smooth.

Turn out the cooled sponge cake onto a second paper, peel off parchment paper. Spread the filling evenly over the sponge, roll up and refrigerate until ready to serve.

Dust with powdered sugar to taste.

Wrap in plastic wrap and refrigerate: 2 to 3 days. This roulade can be frozen very well.

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