Lemon roll
6 servings
30 minutes
Lemon roll is a delicate European treat that combines airy sponge cake with the refreshing tartness of lemon filling. Its roots trace back to the traditions of classic pastry Europe, where the combination of sweet and citrus became a symbol of sophistication. The tender dough made from eggs, sugar, and flour perfectly absorbs the fragrant lemon mixture, creating a harmonious balance of flavors. This dessert is served chilled and lightly dusted with powdered sugar to highlight its elegance. The lemon roll is perfect for both cozy tea gatherings and festive occasions, adding a touch of freshness and lightness to the atmosphere.
1
Separate the egg whites from the yolks and beat with 0.5 cup of sugar. Then add the egg yolks, sifted flour, and beat until smooth.
- Chicken egg: 4 pieces
- Sugar: 1 glass
- Wheat flour: 1 glass
2
After that, pour the dough onto a baking sheet lined with parchment paper, smooth it out, and place it in the oven. Bake the roll in a preheated oven at 180 degrees for 15-20 minutes until a slightly golden crust forms.
3
While the roll is baking, prepare the filling. Wash the lemon, dry it, chop it in a blender, and mix it with 0.5 cup of sugar. Add starch to the lemon and heat it (either on the stove or in the microwave for 1 minute) until the filling thickens.
- Lemon: 2 pieces
- Sugar: 1 glass
- Starch: 1 teaspoon
4
When the sponge roll is ready, take it out of the oven, place it on a towel, spread with lemon filling, and roll it up.
5
Place the finished roll on a plate, sprinkle with powdered sugar, and serve at the table.
- Sugar: 1 glass
