Egg white roll with lemon cream, soft and fragrant
This egg white roll with lemon cream is an easy and delicate dessert, with a citrusy filling that makes it a truly indulgent experience! Let's see how to make this delicious dessert with our quick recipe.
Ingredients
Preparing the roll
To make this dessert, start by preparing the lemon cream. Follow our quick recipe to obtain a firm and fragrant filling. Let it rest in the refrigerator.
Continue by pouring the chilled egg whites into a bowl. Beat them until stiff with a pinch of salt.
Once this is done, begin incorporating the sugar gradually, continuing to mix with a spatula from the bottom up. Once this step is complete, sift the flour and baking powder separately.
Then, begin incorporating the sifted flour and baking powder until the mixture is smooth. Line a rectangular baking pan with parchment paper and pour in the batter. Level the surface and bake at 180°C (350°F) for 20 minutes.
At this point, turn off the oven and carefully invert it onto a tea towel. Carefully peel off the parchment paper and roll it up. Leave it there until completely cooled, then fill it and carefully roll it up again. Serve immediately with a dusting of powdered sugar!
