Are you craving a fresh and fruity dessert that is easy to prepare and not too sweet? Then this sponge roll is exactly what you are looking for. Indulge your sweet tooth with a wonderful creamy filling, flavored with a squeeze of lemon and covered in a light and fluffy sponge.
You won’t need more than half an hour to prepare this dessert, which makes it a perfect treat for spontaneous baking sessions or for last minute get-togethers.
While the sponge is baking in the oven, you can prepare the filling. After rolling it up, keep the pastry in the fridge until you’re ready to serve. https://foodal.com/recipes/desserts/refresh-yourself-with-this-lemon-and-lime-sponge-roll/
In the summertime, I really love to freeze the dessert by the slice and serve it right before it has completely thawed, while it’s still half frozen. It’s pure nirvana refreshment on a hot and muggy day.
In Germany, lemon sponge roll is a popular cake to buy in bakeries or the frozen food sections of supermarkets.
Personally, I prefer baking my own because it’s an easy recipe to make, and I can use organic fruits, juice, and zest to give it a natural aroma and taste. Citrus fruits are one of my favorites, and I like to include lime as well for a twist on the traditional lemon flavor.
If you like, try it with oranges or grapefruits too. Just make sure you don’t mix too much juice into the cream so that it doesn’t get too liquid.
Preheat the oven to 160°C/320°F. Line a baking tray with parchment paper.
Whisk the eggs, sugar and hot water until smooth and fluffy.
Carefully stir in the flour with the baking powder. Don’t overmix.
Spread on the baking tray and bake for 12-15 minutes. The sponge is ready when the surface is dry and yields to some pressure. The edges still need to be soft.
Grate both fruits and squeeze the juice of half the lemon and half the lime. Whip the cream and stir in the zest and 3 tbs juice.
Meanwhile, cover a countertop with a moist kitchen towel. Take the sponge out of the oven and turn it upside down onto the towel, still stuck to the parchment paper. Then carefully remove it.
Spread the cream on the sponge. Leave ½ inch with no cream at the edges. Start with the long side and roll up with the help of your kitchen towel. You have to be careful that the sponge does not break when you start rolling. But do not despair when if th occurs. It may not be noticeable it in the finished product.
If the edges of the rolled sponge look a bit uneven, you can cut a slice at both sides. This is a perfect way to have a tasting test for the impatient among us too.
Place the roll onto a plate and dust with powdered sugar.
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.