Lemon Roulade

Preheat the oven to 150 °C (fan) and line a baking tray with parchment paper.

Separate the eggs.

Whip the egg whites with 5 tbsp hot water until stiff, then gradually sprinkle in 180 g sugar and continue whipping until the sugar has dissolved.

Fold in the egg yolks briefly.

Mix the flour and baking powder, sift over the batter and gently fold in.

Spread the batter evenly over the baking tray.

Bake the sponge for 12–15 minutes until lightly golden.

Sprinkle a clean kitchen towel with sugar. Turn the sponge onto it, remove the parchment and roll the warm sponge tightly using the towel.

Let the rolled roulade cool completely on a cake rack.

Whip the cream with stabilizer until stiff, gradually adding the remaining sugar. Stir in the lemon juice and lemon zest briefly.

Carefully unroll the sponge and spread the lemon cream evenly over it.

Using the towel, roll it up again, shape as desired and decorate with powdered sugar and cream swirls.