Lemon rolled sponge cake for Thermomix
Lemon desserts are a hit at home in any form. Today I'm sharing this lemon roll cake recipe, a delicious treat if you like lemons, of course! You can make it the day before and decorate it as you like just before serving.
Ingredients · Servings 4
- 4 eggs
- 120 g of sugar
- 120g of pastry flour
- 1 pinch of salt
- 100g of regular sugar
- 100g of lemon juice
- 100 g of sugar
- The peel of 1 lemon
- 350 g of water
- 150g of lemon juice
- 3 egg yolks
- 50 g of cornstarch
- 1 tablespoon of powdered sugar
- The zest of 1 lemon
- A few mint leaves
- Candied lemon slices —optional—
Method · 1 h 5 min
- Preheat the oven to 180°C, top and bottom heat.
- Place the butterfly whisk in the bowl, add the eggs along with the sugar and salt, and program for 5 minutes at speed 3.5 and 37ºC. When the time is up, program again for 5 minutes at speed 3.5, without heat.
- Add the sifted flour and program for 15 seconds at speed 1. Finish folding gently with the spatula.
- Pour the mixture into a baking tray of approximately 30 by 40 cm, lined with baking paper and place in the oven for 12 to 15 minutes, at 180ºC top and bottom heat.
- Dampen a cloth, wring it out well and spread it on the table.
- Once the cake is baked, turn it over and place it on the cloth, with the baking paper facing you. Carefully remove the paper.
- Roll up the sponge very carefully, using the cloth to help you, gradually tightening it as you roll. Let it cool.
- Put the lemon juice and sugar in the glass and program for 10 minutes at speed 2 and 100ºC.
- Put the sugar and lemon peel —taking care to remove the white part— in the bowl and program 15 seconds at progressive speed 5-7-9.
- Add the water, lemon juice, egg yolks, and cornstarch and program for 7 minutes at speed 2 and 80ºC. Set aside until cool, covering the cream with plastic wrap to prevent a skin from forming.
- Unroll the cake very carefully. The ends will remain curved, don't force them.
- Brush the surface of the cake with the syrup using a pastry brush. Be patient with this step so that it's evenly coated. Don't overdo it, or it might break: the goal is for it to be moist but still have a firm texture.
- Spread an even layer of lemon cream on top, leaving a border around the edges. Roll it up gently. When finished, place the seam at the bottom.
- Sprinkle with powdered sugar, add a little lemon zest and some mint leaves. If you have candied lemon, you can add some of those too.
