8 Serves
94 Mins
Preheat your oven to 175°C and line a baking tray with parchment paper.
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
37 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
67 mg / 1,250 mgPotassium
66 mg / 4,700 mgSodium
44 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
0 g / 28 gSugar
13 g / 50 gSaturated Fat
8 g / 20 gCholesterol
126 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Using an electric mixer, whisk the eggs and sugar in a mixing bowl until the mixture is thick, pale, and holds a ribbon trail.
Gently fold the flour into the egg mixture using a spatula until just combined.
Spread the batter evenly onto the prepared baking tray and bake for 12-15 minutes until golden and springy to the touch.
Invert the warm cake onto a clean kitchen towel, carefully remove the parchment paper, and roll the cake up while warm to set its shape.
While the cake cools, whip the heavy cream with lemon juice and lemon zest in a mixing bowl until stiff peaks form.
Unroll the cooled cake, spread the lemon cream filling evenly over the surface, and roll it back up tightly.
Chill the finished roll in the refrigerator for 30 minutes before slicing and serving.
1
g40
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g
American