Description
A light and tangy dessert that combines the zest of lemons with a creamy filling, rolled into a fluffy sponge cake.
Ingredients
Scale
For the Crust:
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, beat the eggs and granulated sugar until light and fluffy. Add vanilla extract and lemon zest.
- Sift in the flour, baking powder, and salt. Gently fold the mixture until combined.
- Spread the batter evenly on the prepared baking sheet and bake for 12-15 minutes.
- Remove from the oven and roll the cake while still warm using the parchment paper.
- To make the filling, whip the heavy cream, powdered sugar, and lemon juice until soft peaks form.
- Unroll the cake, spread with the lemon cream filling, and roll it up again. Chill before serving.
Notes
You can customize the seasonings to taste.