Lemon Cake Roll

To prepare the lemon cake roll, break the eggs into a bowl and start beating them with electric whisks, adding the zest of 1 lemon 1, then slowly add the granulated sugar in several additions 2. Continue to beat until you get a puffy and frothy mixture 3.

At this point, sift the flour into it 4 and mix with a spatula from bottom to top 5 so as to incorporate the flour without deflating the mixture. Butter a baking tray about 12x15 inches and line it with parchment paper, then pour the batter into the center of the tray 6

and use a spatula to spread it over the entire surface 7. Bake in a preheated conventional oven at 430°F for 8-9 minutes. Once baked, remove your sponge cake 8 and if it has stuck to the edges of the tray, gently detach it using a knife blade 8. Very gently transfer the sponge cake to a cutting board, then cover with a sheet of parchment paper 9

and gently flip the sponge cake 10: this way, as it cools, it will remain moist and flexible. Now, make the lemon cream that will be used to fill the roll. Pour the milk into a saucepan 11, add the zest of 2 lemons 12,

then squeeze them 13 to get 5.3 oz of juice and pour them into the milk 14. Bring everything to a simmer and meanwhile, soak the gelatin sheets in cold water for at least ten minutes; then pour the yolks into a bowl, add the granulated sugar 15

and quickly beat the eggs and sugar 16. Sift the starch directly into the yolk and sugar mixture 17 and continue to beat until you get a smooth cream 18.

When the milk starts to boil, strain it directly into the mixture 19, to retain the lemon zest; then mix with a whisk 20 and pour back into the pan 21.

Continue cooking for 4-5 minutes until the cream thickens, then turn off the heat, squeeze the gelatin sheets and add them to the cream 22 stirring immediately until they dissolve 23. Transfer your lemon cream into a bowl, cover with plastic wrap 24 and let it cool.

At this point, pour the cold heavy cream into a bowl and whip it, adding the powdered sugar 25. Once the cream is well whipped, add it to your lemon cream 26 in several additions and without deflating it, always making movements from bottom to top 27.

Now cover with plastic wrap 28 and put the cream in the refrigerator for at least 1 hour to set. After this time, the sponge cake will also be completely cold; take it and gently remove the parchment paper 29, then pour the lemon cream 30

and use a spatula to spread it evenly over the entire roll, leaving about 1/2 inch from the edge 31. Now gently roll it up from the longer side (32-33)

and place the roll first in a sheet of parchment paper, wrap it, then wrap it again in plastic wrap 34, rolling the ends to close it "like a candy" 35. Put it in the refrigerator to firm up for at least 2 hours before serving it 36; note that the longer it firms up in the fridge, the more consistent the cream will be! Enjoy your lemon cake roll for a delicious end to a meal!