Sponge cake roll with custard cream
Description
Perfectly pairs with tea and coffee. 1. To prepare the batter, beat egg whites with half the sugar until stiff peaks form. 2. Combine melted butter with a small amount of milk and egg yolks. Beat until smooth, then gently fold into the egg whites. 3. Gradually add previously sifted flour in several portions, carefully mixing until just combined. 4. Spread the batter onto a parchment-lined baking sheet and bake in a preheated oven for 10–15 minutes. Then leave in the oven for another 10–15 minutes without heat. 5. To ensure the Swiss roll with custard cream rolls easily and doesn't stick, sprinkle a clean kitchen towel with sugar or powdered sugar, place the baked sponge on it, and carefully roll it up in the towel. Let it cool completely. 6. Meanwhile, prepare the cream. Bring milk to a boil in a small saucepan. 7. Mix sugar with egg yolks and whisk slightly. Add a couple of tablespoons of flour and gradually pour the mixture into the hot milk, stirring constantly (there are several ways to make a Swiss roll with custard cream—you can use your favorite cream recipe if desired). 8. Grate lemon zest and squeeze the juice. Add the juice (you can use just a spoonful or the juice of a whole lemon for a tangier flavor) and zest to the cream. Simmer for a couple of minutes over low heat, then set aside to cool. 9. Carefully unroll the sponge cake and spread the cream evenly over it. Roll it up again tightly, pressing gently, and let it rest for 2–3 hours so it absorbs the cream well. 10. Before serving, dust with powdered sugar or cocoa powder.