FOR THE CAKE
EGG WHITES
4
EGG YOLKS
4
SUGAR
100 g (1/2 cup)
ALL-PURPOSE FLOUR
100 g (1/2 cup + 2 tbsp)
BAKING POWDER
4 g (1 tsp)
LEMON ZEST
1 g (1/2 tsp
FOR THE FILLING
WHIPPING CREAM
250 ml (1 cup)
MASCARPONE CHEESE
150 g (1 cup)
POWDERED SUGAR
100 g (1/2 cup)
STRAWBERRIES, CHOPPED
100 g (1/2 cup)
FOR DECORATING
POWDERED SUGAR
STRAWBERRIES
Instructions
Preheat the oven to 180°C/350°F. Line a baking tray with parchment paper.
Step 1
In a medium bowl whip egg whites and lemon zest with a hand mixer until stiff peaks form.
Step 2
In a large bowl, beat egg yolks with sugar until creamy. Add flour and baking powder and continue to beat until combined.
Step 3
Add whipped egg whites, a spoonful at a time, and continue to mix on low until the batter is smooth.
Step 4
Pour onto a baking tray and bake for 10-12 minutes.
Step 5
Make the filling: whip the cream with powdered sugar until peaks form.
Step 6
Gently stir in softened mascarpone with a spatula, add chopped strawberries and mix.
Step 7
Line a clean kitchen towel with baking paper, generously dust it with powdered sugar and place the cake onto it, and remove the parchment paper from the bottom of the cake.
Step 8
Using a serrated knife, make two shallow horizontal cuts 2 cm apart on the shorter side of the cake.
Step 9
Using the towel-lined with baking paper, starting at a short end, roll up the cake and towel.
Step 10
Set aside and let cool completely.
Step 11
Unroll the cake and spread the strawberry filling over the surface. Roll tightly again and place in the fridge to chill for at least 2 hours.
Step 12
Sprinkle the roll with powdered sugar, decorate with some more chopped strawberries, slice and serve.
