Sponge Cake Roulade

Whip the vanilla, sugar, eggs, a small amount of grated lemon zest over steam until warm (to about 35 °C ), then remove from the steam and whip until cooled and the mixture is thick and fluffy. Finally, stir in the flour (“mottle”). Spread this amount about 1 cm high on paper and bake quickly hot. After baking, turn out on the spot onto floured paper, peel off the baking paper, brush the spot with warmed jam, roll it up and cool – rolled in paper. Finally, sugar over, then cut open.

Related Recipes:

Walnut RouladeFor the dough: stir sugar, egg yolks and vanilla sugar until the mixture is light and creamy. Beat egg whites... Summer Sponge Cake RouladePreheat the oven to 175°C top/bottom heat. Beat the eggs with the sugar and salt for a few minutes until... Indian Lasso CakeShortcrust pastry: Quickly knead all ingredients until smooth. Rest the dough in the refrigerator for about... Yogurt Nectarine CakeShortcrust pastry: Quickly knead all ingredients for shortcrust pastry except cornstarch and flour until... Banana CakeDough: Beat the eggs, egg yolks and sugar until warm and cooled (i.e. beat the ingredients in a baking bowl on... Sponge Cake Roulade with Mango Whipped Cream FillingFor the sponge cake roulade with mango whipped cream filling, first prepare the sponge cake batter. Beat the... Chocolate Roulade with Sea Buckthorn FillingA simple but delicious cake recipe: Preheat the stove to 190 °C. For the sponge, beat the eggs, salt and... Halloween Sponge Cake RouladeFor the decorating mixture, cream the butter with the sugar. Add the egg whites and flour and mix well. Remove... Cockchafer Roulade CakeRoulade mixture: Separate the eggs. Beat the yolks with the marzipan paste, 40 g sugar, salt and vanilla until... Malakoff CakeBeat yolks with powdered sugar and vanilla until very thick and almost white and firm. Whip the egg whites to...