Lemon Sponge Roll
4 servings
30 minutes
Lemon sponge roll is the embodiment of lightness and freshness in Italian cuisine. Its roots trace back to the traditions of home baking, where simplicity of ingredients meets refined taste. The delicate airy sponge soaked in lemon filling creates a harmony of sweetness and tartness, awakening the senses with each bite. Lemon zest adds a refreshing citrus aroma to the pastry, while powdered sugar on the surface adds elegance. This roll is perfect as a morning treat with coffee, a light dessert for evening tea, or a festive delight for special occasions. The ease of preparation makes it accessible even for novice cooks, while its delightful taste keeps bringing you back to this recipe again and again.
1
We separate the egg whites from the yolks and beat them with 1 cup of sugar. Then we add the egg yolks, flour (previously sifted) and beat until smooth. After that, we pour the batter onto a baking sheet lined with parchment paper, smooth it out, and place it in the oven.
- Chicken egg: 3 pieces
- Sugar: 300 g
- Wheat flour: 180 g
2
Bake the roll for 15-20 minutes in an oven preheated to 180 degrees.
3
While the roll is baking, we prepare the filling. We wash the lemon, grate it, and mix it with 0.5 cup of sugar. When the roll is ready, we take it out of the oven, place it on a towel, spread the lemon filling, and roll it up. We place the finished roll on a plate and can sprinkle it with powdered sugar.
- Lemon: 1 piece
- Sugar: 300 g