Jam roll with lemon - Citronrulltårta

JAM ROLL WITH LEMON
Citronrulltårta

Something to serve to your favourite guests – impressive, yet simple, and filled with lovely lemon crème. I admit I didn’t do well with that photo, it looks pale and anemic, but I don’t have any other pic so we’ll have to do with this one!

1 roll = 10 slices

2 egg yolks
1/3 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons vanilla sugar
¾ cup sifted flour
2 egg whites
¼ cup powdered sugar
butter or margarine for the baking plate

Filling:
7 oz cream cheese
¼ cup soured cream
3 tablespoons sugar
grated zest from ½ lemon
fresh juice from ½ lemon

Heat the oven to 390F. Cover a roasting pan, approx 12 x 8 inches, with baking paper and grease that well with fat.

Beat egg yolks and scant ¼ cup sugar with an electric beater in a bowl until thick and fluffy. Beat in lemon juice and vanilla sugar and blend in the flour. Beat the egg whites in a separate bowl until a firm fluff, then beat in remaining sugar. Turn the egg whites into the batter and pour it into the roasting pan. Bake in the oven for 15 minutes until it feels dry when you use a skewer.

 Mix cream cheese with soured cream and sugar in a food processor and flavour with lemon zest and juice. Sift the powdered sugar on a clean towel and unmould the cake onto the towel. Remove the baking paper and start rolling the cake up from the long side, together with the towel. Place seamside down on a rack and allow to cool.

Roll the cake up and spread with the lemon crème. Leave a 1 inch edge around the sides, then roll the cake up (without the towel) and cut in slices.

Enjoy!

Bella