Making lemon rolls is a fun endeavor! Here is a simple recipe to guide you through the roll cake process by infusing lemon jam into a light and culinary cake. This cake is relatively easy to find compared to other fruits, so if you are looking for a fresh and sweet cake, give it a try.
● Cup measuring standards
237ml = 1 cup
15ml = 1 tablespoon
5ml=1tsp
1 egg (53 g without shell)
Heavy cream (38% milk fat)
(Chocolate is chopped, flour before sifting)
● Lemon jam
2 yolks
55g sugar
1 lemon peel
pinch
10 g corn starch
60g milk
45g lemon juice
25g unsalted butter
3ml lemon liqueur (optional)
food coloring (optional)
● Moist rolls
(Mold size: 38cm*29cm)
30 g white chocolate (3 tablespoons)
40 g milk (2 tablespoons + 2 teaspoons)
25g vegetable oil (2 tablespoons) – [grapeseed oil, canola oil, soybean oil, corn oil O/olive oil]
3 yolks
15g (1 tablespoon) sugar
63g cake flour (1/3 cup + 2 tablespoons) – (can be replaced with 55g all-purpose flour + 8g corn starch)
1g baking powder (1/4 teaspoon)
3 egg whites
45g sugar (3 tablespoons + 1/2 tablespoon)
food coloring (optional)
● Lemon syrup
40g water
30g sugar
3ml lemon juice or lemon liqueur
