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🍰 Lemon Biscuit Roll

341 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 185 degrees Celsius with fan.
  2. 2. Separate the eggs and put the egg whites into a bowl.
  3. 3. Whip the egg whites stiff using a hand mixer and a whisk.
  4. 4. Slowly sprinkle in 50 grams of sugar and continue whipping until the meringue is thick and shiny.
  5. 5. Put the egg yolks into a separate bowl.
  6. 6. Stir the egg yolks with another 50 grams of sugar and a pinch of salt until light and creamy.
  7. 7. Sift flour and baking powder over the egg yolk mixture.
  8. 8. Gently fold the dry ingredients into the mixture using half of the meringue.
  9. 9. Briefly fold in the remaining meringue.
  10. 10. Spread the batter evenly on a baking sheet lined with baking paper.
  11. 11. Bake the sponge cake for about 20 minutes until light in color.
  12. 12. Lift the sponge cake off the baking sheet along with the baking paper.
  13. 13. Lightly sprinkle the surface with one teaspoon of sugar.
  14. 14. Place a clean kitchen towel on top and turn the sponge cake over.
  15. 15. Carefully remove the baking paper.
  16. 16. Roll up the sponge cake along with the kitchen towel starting from the long side.
  17. 17. Allow the sponge cake to cool down completely.
  18. 18. Soak the gelatin in cold water.
  19. 19. Rinse one lemon thoroughly under hot water.
  20. 20. Grate about one teaspoon of zest finely.
  21. 21. Halve three lemons and squeeze them.
  22. 22. Measure the lemon juice to 150 milliliters.
  23. 23. Squeeze the gelatin slightly.
  24. 24. Dissolve the gelatin in a pot over medium heat for about two minutes.
  25. 25. Add two tablespoons of lemon juice and stir.
  26. 26. Stir the gelatin mixture into the remaining lemon juice and lemon zest.
  27. 27. Sprinkle in 100 grams of sugar and mix everything well.
  28. 28. Chill the mixture until it starts to set.
  29. 29. Whip the cream in a bowl using a hand mixer until stiff.
  30. 30. Fold the cream into the lemon jelly.
  31. 31. Unroll the sponge cake.
  32. 32. Spread the cream over the sponge cake.
  33. 33. Leave a small border on the long sides.
  34. 34. Carefully roll the cake up again.
  35. 35. Let the lemon biscuit roll set in the refrigerator for at least three hours or overnight.
  36. 36. Rinse the remaining lemon thoroughly under hot water.
  37. 37. Slice the lemon into very thin slices.
  38. 38. Generously dust the lemon biscuit roll with powdered sugar.
  39. 39. Garnish the roll with the lemon slices.

Nutrition per serving