Citrus Roll Meringue (Print Version)
# Ingredients:
01 -
4 eggs for the sponge cake.
02 -
120g sugar for the sponge cake.
03 -
100g all-purpose flour.
04 -
Grated zest of one lemon.
05 -
80ml cane syrup.
06 -
Juice from half a lemon for the syrup.
07 -
4 eggs for lemon filling.
08 -
3 whole lemons.
09 -
180g sugar for lemon filling.
10 -
30g cornstarch.
11 -
100g butter.
12 -
2 egg whites for the topping.
13 -
120g sugar for the topping.
14 -
40g water.
# Instructions:
01 -
Beat the eggs with the sugar. Stir in lemon juice, zest, and cornstarch. Cook it over a water bath till it thickens. Blend in the butter while mixing.
02 -
Beat egg yolks with sugar, then mix in flour. Gently fold in the whipped egg whites. Bake at 180°C for 8-9 minutes.
03 -
Brush the sponge cake with lemon syrup, spread the lemon filling, and roll it. Chill in the fridge.
04 -
Heat the sugar with water to 120°C. Slowly pour it into whipped whites and keep mixing till it cools down.
05 -
Cover with meringue and toast the top with a kitchen torch.
# Notes:
01 -
Ideal for last-minute celebrations.
02 -
Keep it stored in the fridge.