Lemon Roll - FRESH, QUICK & DELICIOUS! How to Make a German Sponge Cake Roll - german pastry chef

Happy Sunday! A classic, fresh, fruity, and light lemon roll with a soft sponge cake and creamy lemon filling. Yum! This lemon sponge roll is SO easy to make and ready to devour in no time. I've shared the sponge cake recipe for this rolled cake many times before and have been using it for years because, for me, it's the beeeest recipe to create a beautiful roll or Charlotte. Enjoy baking and savoring this delicious treat. Sweet regards, Cake Fairy Lisa Baking sheet*: https://amzn.to/45HACoQ Offset spatula*: https://amzn.to/43iHKXe Piping bag*: https://amzn.to/3MOVe5L _____________________________________ Recipe: Sponge Cake 3 eggs 3 egg yolks 120 g sugar 1 packet of vanilla sugar 100 g flour 15 g cornstarch or vanilla pudding powder Lemon Cream 400 g heavy cream 200 g room temperature mascarpone 60 g sugar 60 ml lemon juice 5 g agar-agar Additionally 200 ml heavy cream 1 packet of whipped cream stabilizer Powdered sugar Lemons Instructions: Sponge Cake: Preheat the oven to 190°C (375°F) with convection. Line a baking sheet with parchment paper. Beat the eggs, egg yolks, sugar, vanilla sugar, and a pinch of salt vigorously for about 10 minutes. Mix the dry ingredients and sift them onto the egg mixture. Gently fold in the dry ingredients with love. Spread the batter evenly on the baking sheet and bake until golden. Remove the sponge cake from the baking sheet after baking and let it cool completely while covered with a kitchen towel. Once the sponge cake has cooled, invert it and remove the parchment paper. Cream: Bring the agar-agar and lemon juice to a boil for about 2 minutes. Prior to that, dilute the juice with water to a total volume of 200 ml. Let the mixture cool until it reaches lukewarm temperature. Whip the heavy cream, mascarpone, and sugar until stiff peaks form. Take a small portion of the cream and stir it into the agar-agar mixture, then incorporate the mixture into the mascarpone cream. Spread the cream onto the sponge cake, leaving about a 2 cm (0.8 inch) border around the edges. Using the parchment paper as a guide, roll the sponge cake into a log and refrigerate for at least two hours. After chilling, garnish with powdered sugar, whipped cream, and lemon slices. ___________________________________________ 0:00 Introduction 0:09 Making the base 2:34 Vanilla cream 4:09 Strawberry cream 6:12 Chocolate glaze 7:45 Garnish Forgot a link? Please let me know in the comments. ___________________________________________ Business & Collaboration Email: [email protected] ___________________________________________ You can also find me here: My website: https://kuchenfee.de Recipe blog: https://kuchenfee.de/rezepte/ My Patreon:   / kuchenfeelisa   Facebook:   / kuchenfeelisa   Instagram: kuchenfeelisa Music: by EpidemicSound.com