Lemon Cream Cake Roll
(Percentage of daily recommendation)
|Calorie||322 kcal||(15 %)|
|Protein||7.19 g||(7 %)|
|Fat||21.33 g||(18 %)|
|Carbohydrates||26.79 g||(18 %)|
|Sugar added||15.12 g||(60 %)|
|Roughage||0.51 g||(2 %)|
|Vitamin A||199.95 mg||(24,994 %)|
|Vitamin D||0.98 μg||(5 %)|
|Vitamin E||2.36 mg||(20 %)|
|Vitamin B₁||0.04 mg||(4 %)|
|Vitamin B₂||0.17 mg||(15 %)|
|Niacin||0.42 mg||(4 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||18.38 μg||(6 %)|
|Pantothenic acid||0.04 mg||(1 %)|
|Biotin||0.21 μg||(0 %)|
|Vitamin B₁₂||0.59 μg||(20 %)|
|Vitamin C||7.67 mg||(8 %)|
|Potassium||53 mg||(1 %)|
|Calcium||69.53 mg||(7 %)|
|Magnesium||1.08 mg||(0 %)|
|Iron||0.56 mg||(4 %)|
|Iodine||29.09 μg||(15 %)|
|Zinc||0.04 mg||(1 %)|
|Saturated fatty acids||11.27 g|
Separate the eggs, and beat the egg whites until stiff with salt.
Beat the yolks with 40 grams (approximately 1/3 cup) of sugar and 2 tablespoons of hot water in a mixer until creamy. Fold the flour into the yolks. Fold in the egg whites in two additions.
Line a baking pan halfway with parchment paper. Spread the batter into the pan and bake in a preheated oven at 200°C (approximately 400°F) for about 10 minutes. Immediately turn out onto a thin kitchen towel that is sprinkled with sugar. Remove the parchment paper and roll into a log with the towel. Allow to cool.
Mix the lemon juice and zest with the remaining sugar and the mascarpone until smooth. Fold in the whipped cream.
Carefully unroll the cake and spread the lemon filling onto the cake. Leave a small edge to allow for the filling to spread when rolled. Reroll the cake and let chill.
To serve, cut into 2-3 cm (approximately 1 - 1 1/3 inch) slices.