Lemon Cake Roll
Overview
Lemon, also known as lemon fruit, has a very sour taste and is the favorite food of pregnant women with liver deficiency, so it is called mother-nut fruit or mother-child benefit. Lemons are rich in citric acid, so they are known as the warehouse of citric acid. Because they taste so sour, they can only be used as a high-quality seasoning to prepare drinks, dishes, cosmetics and medicines. Lemons fight scurvy. It can prevent colds, etc. Citric acid has the effect of preventing and eliminating skin pigmentation. Women who love beauty should eat more.
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Ingredients
Steps
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Separate the egg whites and yolks, and the stainless steel bowl for placing the egg whites must be water-free and oil-free
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Add corn oil to egg yolks and mix well
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Add milk and mix well
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Sift in low-gluten flour and mix well
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Add a few drops of lemon juice to the egg whites, and add sugar in batches
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Beat the egg whites until they are 90% fluffy, as shown in the picture. Check the protein status at any time and don’t beat it
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Take 1/3 of the egg whites and mix well into the egg yolk paste
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Pour the egg yolk paste back into the remaining egg whites and mix well and set aside
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Pour the cake batter into a baking pan lined with greaseproof paper and level the surface
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Preheat the oven up and down, and put it into the preheated oven at 165 degrees for about 35 minutes
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After baking, tear off the surrounding oil paper and place on the grill until warm
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Invert the cake onto clean oil paper. Make sure the skin of the cake is dry, otherwise the skin will stick off when inverted. Tear off the previous oil paper
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Apply lemon curd, don’t apply too much, otherwise it will be difficult to roll. My lemon curd is homemade, please refer to other recipes
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You can use a rolling pin to roll up the cake and let it set for about 10 minutes before peeling off the parchment paper
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Let’s cut into pieces
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Finished product
