Lemon roll ingredients

  • 5 eggs
  • 75g of flour (1/2 cup)
  • 2 tablespoons cornstarch
  • 100g sugar (1/2 cup)
  • Zest of 1/2 an organic lemon
  • Optional but recommended: soak the sponge cake with lemon syrup
  • Butter for greasing
  • 4 - 5 tablespoons powdered sugar for dusting the cake

Quark-cream filling ingredients

  • 200g whipped cream
  • 150g cream cheese
  • 150g Quark (tastes like a Greek Yogurt that's been strained fully and has minimal moisture.  Tart in flavor.  If this is not available to you, increase the heavy cream and cream cheese amounts but also add one pack of "Whip It" - a whip cream stabilizer)
  • 60g sugar (1/3 cup)  add one extra tablespoon of sugar if you're not going to soak the cake with lemon syrup.
  • Zest of 1/2 a lemon

Lemon syrup ingredients

  • 80 g of sugar
  • 50 g of water
  • Juice of a lemon
  • Heat water and sugar until sugar has dissolved.  Allow to cool, then pour in lemon juice.

Lemon roll cake instructions

  1. Preheat oven to 180 Celcius (350 Fahrenheit). Place some baking paper on a baking sheet and grease the baking paper with butter.
  2. In a standmixer, beat the eggs for 5 minutes and slowly add the sugar. Beat for another 10 minutes.
  3. Combine cornstarch and flour in a separate bowl.
  4. Sift dry ingredients and fold into eggs cream.
  5. Spread the cake batter evenly on the baking sheet and bake for 12 minutes.
  6. Sprinkle some powdered sugar on a clean dishcloth and place the biscuit on the cloth.
  7. Peel off the baking paper and sprinkle the cake with powdered sugar.
  8. Roll the cake with the help of the cloth and allow to cool completely.
  9. Mix curd, cream cheese and sugar together. Beat heavy cream (with stabilizer if necessary) and combine with lemon zest. Gently fold whipped cream into the cream cheese mixture.
  10. Un-roll up the cake and soak it with a little lemon syrup.
  11. Spread lemon cream on top and roll up the lemonroll again. Dust with icing sugar and put in the fridge for 2 - 4 hours, then serve.