Cream-Filled Cakes

Lemon Swiss Roll with Joconde Sponge

Name: Lemon Swiss Roll with Joconde Sponge
Total time: 180 min
Ingredients: For the Joconde sponge:; Almond flour – 140 g; Plain flour – 45 g; Icing sugar – 125 g; Egg whites – 4 (120–140 g); Caster sugar – 35 g; For the lemon cream:; Gellwe Food Gelatine – 7 g (1½ tsp); Water – 2 tbsp; Eggs – 2; Sugar – 100 g; Lemon juice – 220 ml; Lemon zest – from 2 lemons; Double cream (36% fat) – 500 ml; Icing sugar – 2 tsp; For decoration:; Egg whites – 50 g; Caster sugar – 50 g; Icing sugar – 50 g; Gellwe Lemon Flavour Jelly – 1 sachet; Boiling water – 250 ml

180 min.

Difficult

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Ingredients:

For the Joconde sponge:

Almond flour – 140 g
Plain flour – 45 g
Icing sugar – 125 g
Egg whites – 4 (120–140 g)
Caster sugar – 35 g

For the lemon cream:

Gellwe Food Gelatine – 7 g (1½ tsp)
Water – 2 tbsp
Eggs – 2
Sugar – 100 g
Lemon juice – 220 ml
Lemon zest – from 2 lemons
Double cream (36% fat) – 500 ml
Icing sugar – 2 tsp

For decoration:

Egg whites – 50 g
Caster sugar – 50 g
Icing sugar – 50 g
Gellwe Lemon Flavour Jelly – 1 sachet
Boiling water – 250 ml

An elegant lemon Swiss roll made with a delicate almond Joconde sponge and a light, creamy lemon filling. The refreshing citrus flavour perfectly balances the sweetness of the sponge, while crisp homemade meringues and colourful lemon jelly cubes add a beautiful finishing touch. A sophisticated dessert that's perfect for celebrations, special occasions or an impressive afternoon tea treat.

Preparation instructions:

1.

Crack the whole eggs into a mixing bowl. Add the plain flour, almond flour and icing sugar. Whisk until combined.
2.

Beat the egg whites until stiff, gradually adding the caster sugar. Continue beating for approximately 7 minutes, until the meringue is glossy.
3.

Add the egg mixture to the beaten egg whites and gently fold together
4.

Spread the batter evenly onto a baking tray lined with baking parchment (approximately 38 × 34 cm).
5.

Bake at 180°C (fan oven) for 10 minutes, then rotate the baking tray and bake for another 2–3 minutes. Leave to cool.
6.

Pour the water over the gelatine and leave to bloom for 15 minutes.
7.

In a saucepan, combine the egg yolks, whole eggs, sugar, lemon juice and lemon zest. Heat, stirring continuously, until the mixture thickens.
8.

Remove from the heat, add the bloomed gelatine and stir until combined. Leave to cool, then refrigerate for approximately 1 hour.
9.

Beat the chilled lemon cream with an electric mixer for approximately 5 minutes.
10.

Whip the double cream with the icing sugar until stiff peaks form, then fold it into the lemon cream.
11.

Beat the egg whites until fluffy, gradually adding the caster sugar.
12.

Add the icing sugar and gently fold it into the meringue.
13.

Pipe small meringues onto a baking tray lined with baking parchment and bake at 110°C for approximately 1½ hours.
14.

Dissolve the Gellwe Lemon Flavour Jelly in 250 ml of boiling water. Pour into a dish and, once fully set, cut into cubes.
15.

Spread two-thirds of the lemon cream evenly over the Joconde sponge, then roll it up starting from one of the shorter sides.
16.

Wrap the roll tightly in baking parchment and refrigerate for at least 1½ hours.
17.

Spread the remaining cream over the top of the roll and decorate with the homemade meringues and lemon jelly cubes.