Lemon Milk Powder Roll Cake

How to make it

Amounts in the steps are for 1 roll cake.

1. 1

   Yolk batter

   Separate the eggs into yolks and whites. Mix 20g of honey into the yolks, then add 20g of water, 20g of vegetable oil, and 5g of vanilla extract, emulsify, and add the lemon zest.

2. 2

   Mix in the flour

   Add 55g of sifted cake flour and mix until smooth.

3. 3

   Meringue

   Add 90g of sugar to the whites in 3 additions and whip to a meringue with soft peaks.

4. 4

   Fold and bake

   Fold in the meringue in additions, pour the batter into a 30x30cm pan, and bake at 350°F (170°C) for 13 to 15 minutes.

5. 5

   Lemon milk cream

   Put 600g of cold heavy cream, 200g of mascarpone cream cheese, 80g of sugar, 20g of nonfat dry milk, and the zest of 1 lemon together and whip until stiff.

   · The nonfat dry milk is what deepens the milky flavor.

6. 6

   Roll

   Pile the cream thickly onto the cooled sponge, roll it up, and let it set in the refrigerator.

7. 7

   Decorate

   Whip 100g of heavy cream with 10g of sugar and decorate the top with it.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the cream is loose, whip it further. If it splits, warm it slightly and whip again. Sugar cannot be taken back out once it is in.