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🍰 Rollo de bizcocho de limón

341 kcal · 30 min · 4 raciones

Rollo de bizcocho de limón Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 185 degrees fan.
  2. 2. Separate the eggs and put the egg whites in a bowl.
  3. 3. Whip the egg whites stiff with a hand mixer and a whisk.
  4. 4. Slowly sprinkle in 50 grams of sugar and continue whipping until the egg whites are thick and glossy.
  5. 5. Put the egg yolks in 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 the flour and baking powder over the egg yolk mixture.
  8. 8. Gently fold in the dry ingredients with half of the egg whites.
  9. 9. Quickly fold in the remaining egg whites into the batter.
  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.
  12. 12. Remove the sponge cake from the baking sheet with the baking paper.
  13. 13. Lightly sprinkle the surface with a 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 from the long side together with the kitchen towel.
  17. 17. Let the sponge cake cool completely.
  18. 18. Soak the gelatin in cold water.
  19. 19. Wash a lemon thoroughly with hot water.
  20. 20. Grate about a teaspoon of zest finely.
  21. 21. Cut three lemons in half and squeeze them.
  22. 22. Measure the lemon juice to 150 milliliters.
  23. 23. Squeeze the gelatin lightly.
  24. 24. Melt the gelatin in a pot over medium heat for about two minutes.
  25. 25. Add two tablespoons of lemon juice and stir.
  26. 26. Fold 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 begins to set.
  29. 29. Whip the cream in a bowl with a hand mixer until stiff.
  30. 30. Gently 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 little border on the long sides.
  34. 34. Carefully roll up the dough again.
  35. 35. Let the lemon sponge cake set in the refrigerator for at least three hours or overnight.
  36. 36. Wash the remaining lemon thoroughly with hot water.
  37. 37. Cut the lemon into very thin slices.
  38. 38. Generously dust the lemon sponge cake with icing sugar.
  39. 39. Garnish the roll with the lemon slices.

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