Sponge Rollers with Lemon Cream
Sponge rollers with lemon cream are a recipe featuring fresh ingredients from the sponge roll category. Try this and other recipes from Spoonsparrow!
Ingredients
- 60 g sugar
- 50 g flour
- 2 Eggs
- 1 pinch salt
- 1 lemon (juice and zest)
- 125 g mascarpone
- 60 g whipping cream
- remaining sugar
Instructions
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1.
Separate the eggs; beat the egg whites with a pinch of salt until stiff peaks form.
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2.
Whisk the yolks with 40 g sugar and 2 Tbsp hot water until creamy, sift in the flour, fold in half of the beaten whites, then fold in the remaining whites.
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3.
Line half a baking sheet with parchment paper, spread the batter, bake at 200 °C for about 10 minutes. Remove and immediately transfer onto a kitchen towel dusted with sugar; spray the parchment with water and gently lift it off. Cut the cake lengthwise, roll each piece separately using the towel, and let cool.
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4.
Mix lemon juice and zest with the remaining sugar and mascarpone, fold in the stiffly whipped cream.
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5.
Unroll the sponge rolls carefully, spread the lemon filling leaving a small border, re-roll, trim any leaking filling, and slice into 2–3 cm thick rounds.