Lemon Roll Cake

INGREDIENTS

For the Cake;

• 4 eggs (at room temperature)

• 80 gr granulated sugar

• 80 gr flour

• 20 gr cornstarch

• 3 tbsp oil

• 3 tbsp milk

• 1 lemon zest

• 1 lemon juice

• 1 tsp vanilla extract

• 1 tsp baking powder

• A pinch of salt

For Filling;

• 200 gr mascarpone

• 150 ml heavy cream

• ½ lemon juice

• 1 lemon zest

• 70 gr powder sugar (plus for dusting)

INSTRUCTIONS

• Beat the egg whites with half of the sugar and the salt on high speed until stiff peaks form. Then set aside.

• Beat the egg yolks with the remaining sugar on high speed until pale and creamy.

• Add the oil and milk in order.

• Put the lemon juice, zest and vanilla extract and mix.

• Add the dry ingredients; sifted flour, corn starch and baking powder. Mix them together until incorporated.

• Gently fold in beaten egg whites in 3 steps, until there are no visible streaks of the egg whites. Do not over mix.

• Place the batter into the prepared pan 30*40cm (10*15”) with line baking sheet. Use a rubber spatula to spread the batter evenly.

• Bake for 15-16 minutes until the edge begin to turn golden at 180C (350F)

• While the cake bakes, spread a kitchen towel on a counter and dust with some powder sugar.

• After baked let it cool a few minutes and turn it out onto covered kitchen towel then remove the parchment paper.

• Then starting from the short side of the cake, tightly roll to other short side. Set cake aside.

• Whip the heavy cream with powder sugar until stiff peaks form.

• Add mascarpone, lemon juice and zest then beat until smooth and combined

•  Re-roll the cake and spread the filling over the top evenly.

• Roll it back again and cover with cling film then refrigerate 1-2 hours.

• Dust with powder sugar top of the cake and serve.

Bon Appetit…