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Lemon cream roll

Lemon cream roll

Name: Lemon cream roll
Total time: 1 h 30 min
Ingredients: 4 eggs; 100 g sugar; 80 g all-purpose flour; 20 g cornstarch; 1/2 teaspoon baking powder; 45 g of oil; pinch of salt; 1 teaspoon BAM vanilla paste; grated lemon peel; 200 g mascarpone cheese; 150 g sweet cream; 1 teaspoon lemon juice; 1 teaspoon grated lemon zest; 75 g powdered sugar; 120 g powdered sugar; 1 tablespoon milk; 2-3 tablespoons lemon juice

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 17

This delicious lemon roll combines a light lemon sponge cake and a sweet and creamy mascarpone filling. A totally irresistible dessert for all lemon lovers and perfect for all seasons, but especially spring and summer.

Lemon desserts are perfect for spring and summer. First, the lemon roll will fill your apartment or house with a wonderful aroma while baking, and then the taste will refresh and delight your taste buds.

When you buy BAM products, you can use the code RECEPT to get 10% off your entire purchase.

Lemon cream roulade is definitely easier to make than you think. The fluffy and docile sponge cake for the roulade will be created with simple ingredients, and the cream with lemon and mascarpone cheese will be ready in no time, as its preparation is absolutely easy.

First, gather all the necessary ingredients:

eggs (separate) are the basic ingredient for this recipe. While the whisked egg whites give the structure, the yolks, with their fat content, help to moisten and soften the texture of the roulade;
the all-purpose flour with the addition of cornstarch ensures a soft and light texture that melts in the mouth.

But the first and most important rule: use room temperature eggs. Room-temperature egg whites whisk faster than those taken straight from the fridge.

Sift all the dry ingredients before using. Sifted flour is much ''lighter'' than unsifted flour and is easier to mix in with the other ingredients.

Sprinkle a kitchen towel with icing sugar and, as soon as the sponge cake is removed from the oven, gently turn it out onto the kitchen towel and peel off the top layer of baking paper. Roll it up very tightly, then leave it to cool. Easy!

More tips on how to make a good roulade here.

You can also make a lemon cake instead of the lemon cream roulade .

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for the biscuit:

4 eggs
100 g sugar
80 g all-purpose flour
20 g cornstarch
1/2 teaspoon baking powder
45 g of oil
pinch of salt
1 teaspoon BAM vanilla paste
grated lemon peel

for the cream:

200 g mascarpone cheese
150 g sweet cream
1 teaspoon lemon juice
1 teaspoon grated lemon zest
75 g powdered sugar

for the overflow:

120 g powdered sugar
1 tablespoon milk
2-3 tablespoons lemon juice

Instructions:

preparation procedure:

Preheat the oven to 180 °C. Grease a 38 x 26 cm baking tray with butter and line it with baking paper. Grease the baking paper. Sift the flour, cornstarch, baking powder and salt into a large bowl. Whisk the egg whites with half the sugar and a pinch of salt.

In another bowl, whisk the egg yolks, sugar, BAM vanilla paste and lemon zest until pale. Add the oil and whisk for 30 seconds. Add half of the dry ingredients and whisk until combined. Using a rubber spatula, gently fold in the whisked egg whites halfway, then gently fold in the remaining dry ingredients until just combined.

Spread the dough evenly in the prepared baking tin. Bake for 10 minutes. Place a kitchen cloth on a flat surface and line it with a piece of baking paper dusted with icing sugar. Gently invert the baked sponge cake onto the prepared kitchen cloth and remove the layer of baking paper. Slowly roll the pastry with the kitchen cloth, twisting it from the short end to the other short end. Leave the dough to cool completely.

Then prepare the cream. Add the sweet cream, icing sugar and BAM vanilla paste to a large bowl and whisk on high speed until soft peaks form. Add the mascarpone, lemon juice and lemon zest to the whipped cream and whisk until the mixture has firm peaks. Gently unwrap the cooled dough and spread the filling evenly over the top. Then carefully roll the dough again, this time without the towel. Top the roulade with the prepared topping (simply mix all the ingredients together) or simply sprinkle with icing sugar. Chill for at least 30-60 minutes before slicing and serving.

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Quick desserts

Preparation time: 1 h 20 min

Lemon cream roll

Preparation time: 1 h 30 min

Difficulty: 3

Number of ingredients: 17

Ingredients:

for the biscuit:

4 eggs
100 g sugar
80 g all-purpose flour
20 g cornstarch
1/2 teaspoon baking powder
45 g of oil
pinch of salt
1 teaspoon BAM vanilla paste
grated lemon peel

for the cream:

200 g mascarpone cheese
150 g sweet cream
1 teaspoon lemon juice
1 teaspoon grated lemon zest
75 g powdered sugar

for the overflow:

120 g powdered sugar
1 tablespoon milk
2-3 tablespoons lemon juice

Instructions:

preparation procedure

	Preheat the oven to 180 °C. Grease a 38 x 26 cm baking tray with butter and line it with baking paper. Grease the baking paper. Sift the flour, cornstarch, baking powder and salt into a large bowl. Whisk the egg whites with half the sugar and a pinch of salt.
	In another bowl, whisk the egg yolks, sugar, BAM vanilla paste and lemon zest until pale. Add the oil and whisk for 30 seconds. Add half of the dry ingredients and whisk until combined. Using a rubber spatula, gently fold in the whisked egg whites halfway, then gently fold in the remaining dry ingredients until just combined.
	Spread the dough evenly in the prepared baking tin. Bake for 10 minutes. Place a kitchen cloth on a flat surface and line it with a piece of baking paper dusted with icing sugar. Gently invert the baked sponge cake onto the prepared kitchen cloth and remove the layer of baking paper. Slowly roll the pastry with the kitchen cloth, twisting it from the short end to the other short end. Leave the dough to cool completely.
	Then prepare the cream. Add the sweet cream, icing sugar and BAM vanilla paste to a large bowl and whisk on high speed until soft peaks form. Add the mascarpone, lemon juice and lemon zest to the whipped cream and whisk until the mixture has firm peaks. Gently unwrap the cooled dough and spread the filling evenly over the top. Then carefully roll the dough again, this time without the towel. Top the roulade with the prepared topping (simply mix all the ingredients together) or simply sprinkle with icing sugar. Chill for at least 30-60 minutes before slicing and serving.

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