Last week I went to B's. We've decided that we'd lunch and that I would bring dessert. And as B has a kind of craze for desserts with lemon for a few months now - since I've made a lemon pie that totally cured her from her "lemon dessert phobia" actually - I've decided to make lemon rolls. I've wanted to try to make rolls for a few weeks now and this was perfectly on purpose. And of course, I couldn't resist adding some caramel, just love it. The result was definitely great, moist and crunchy at the same time. And lemony !
For the cake :
70 gr sugar
100 gr flour
For the lemon filling :
30 gr sugar
10 cl cream
1/2 cup water
1 tbspoon cornstarch
1) Mix 70 gr sugar and 3 egg yolks. Add 100 gr flour. Whip 3 egg whites and add to the mixture. Spread on a baking tray and put in the oven for 15 minutes.
2) During this period of time you can start to make the lemon filling because you'll need to roll the cake while it's still hot. In a sauce pan add the juice of two lemons, 30 gr sugar and 1/2 cup water.
3) Before it's boiling, add 1 tbspoon cornstarch to thicken the preparation. Let cool down for 10min.
4) Spread the filling on the hot cake and roll. Fridge the cake for about an hour, then cut it into slices.