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Lemon Sponge Roll

Ingredients
  Eggs 3 , separated
  Castor sugar 5 Ounce (2/3 Cup)
  Grated lemon rind 1 Tablespoon
  Self raising flour 4 Ounce (1 Cup)
  Hot water 3 Tablespoon
  Cream 1⁄4 Pint
  Lemon cheese 2 Tablespoon
  Sugar 1 Tablespoon (Or To Taste)
Directions

GETTING READY
1. Take a 13 x 10-inch Swiss roll tin and grease it with a greased greaseproof paper.
2. Preheat the oven at 375°F.
3. Sprinkle coaster sugar on a clean tea towel.

MAKING
4. Use electric or rotary beater to whisk egg whites till the peaks form.
5. Add sugar and beat to get a thick and glossy mixture.
6. Stir in lemon rind and egg yolks completely at once.
7. Pour the flour thrice and mix with the egg mixture. Quickly and lightly fold in hot water.
8. Take a prepared tin and immediately pour mixture evenly.
9. Place in the oven for 15 to 20 minutes or until centre acts as a spring when lightly touched.
10. Take out the cake from the oven and place on the sugar sprinkled towel.
11. Peel the paper and trim off the edges of the cake using a knife.
12. Roll up in the towel. Whip cream until stiff and add lemon cheese, sugar to taste.
13. Unroll the cooled sponge. Spread cream on the top of the cake and roll up.

SERVING
14. Sprinkle icing sugar on the top and slice the cake.
15. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
4

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Nutrition Rank

Nutrition Facts

Serving size

Calories 432 Calories from Fat 49

% Daily Value*

Total Fat 5 g8%

Saturated Fat 2.3 g11.7%

Trans Fat 0 g

Cholesterol 161.5 mg53.8%

Sodium 489 mg20.4%

Total Carbohydrates 85 g28.4%

Dietary Fiber 1.2 g4.7%

Sugars 50.9 g

Protein 9 g18.9%

Vitamin A 5% Vitamin C 8.2%

Calcium 19.5% Iron 11.5%

*Based on a 2000 Calorie diet

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Lemon Sponge Roll Recipe