Lemon sponge roll
12 servings
30 minutes
Lemon sponge roll is a refined treat of French cuisine that combines the lightness of sponge cake with the refreshing tartness of lemon. Its history roots in the tradition of light desserts where flavor harmony is achieved through simple yet exquisite ingredients. The delicate sponge soaked in fresh lemon aroma creates a perfect texture that melts in the mouth. The filling of mascarpone and yogurt adds creamy softness, while chilling before serving enhances the flavor. This roll symbolizes a French breakfast or an elegant tea treat. It can be served with a cup of freshly brewed coffee or green tea to highlight the citrus notes. A true delight for those who appreciate the balance of lightness and richness.
1
Whisk 3 eggs with 100g of sugar and a pinch of salt for 2 minutes. Add flour and baking powder. Squeeze the juice of 1 lemon and add it to the batter along with the zest. The batter should be slightly thicker than sour cream.
- Chicken egg: 3 pieces
- Sugar: 150 g
- Salt: pinch
- Wheat flour: 100 g
- Baking powder: 1 tablespoon
- Lemon: 2 pieces
2
Spread the dough evenly on baking paper. Bake for 10 minutes in a preheated oven at 200° C.
3
At this time, we prepare the cream: whip mascarpone and yogurt with 3 tablespoons of sugar, juice, and zest of 1 lemon.
- Mascarpone cheese: 250 g
- Natural yoghurt: 100 g
- Sugar: 150 g
- Lemon: 2 pieces
4
Once the biscuit is ready, we take it out of the oven, spread cream on it, and gently roll it into a roll like a mother swaddling her baby.
5
We put our roll in the fridge for two hours. And we stock up on patience.