Lemon Roll

Ingredients

• Condensed Milk 1 can
• Chocolate eggs 2 pieces
• Activated Baking Soda ½ teaspoon
• Meyer Lemon Juice 3 teaspoons
• Wheat Flour 5 oz
• Vanilla salt 0 oz
• Lemon 2 pieces
• Sugar 10 oz
• Powdered Sugar 3 tablespoons
• 33% Cream 10 fl oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Line a 30x40 cm baking tray with parchment paper. Preheat the oven to 355°F.

Step 3

Beat the eggs with a pinch of salt until fluffy.

Step 4

Add the condensed milk and vanilla sugar, and beat again.

Step 5

Dissolve the baking soda in lemon juice, add to the mixture, and stir.

Step 6

Add the sifted flour, mixing the batter on low speed to avoid lumps.

Step 7

Pour the batter onto the baking tray, smooth it out, and place it in the oven on the middle rack to bake for 15 minutes.

Step 8

Lay a clean towel on the table, sprinkle it with powdered sugar, remove the hot biscuit from the oven, flip it onto the towel, and remove the parchment paper.

Step 9

Roll the hot biscuit into a roll using the towel, and let it cool.

Step 10

Wash the lemons, cut them into pieces, remove the seeds, and blend with sugar using an immersion blender.

Step 11

Whip the cream until stiff peaks form.

Step 12

Unroll the cooled roll and cover it with the lemon mixture. Spread whipped cream evenly on top.

Step 13

Roll the cake back up, wrap it in plastic wrap, and refrigerate for at least 2 hours.

Step 14

Before serving, trim the edges and sprinkle with powdered sugar. Serve with coffee or tea.