Fluffy roll cake with good filling is still life. Today, this variant was packed with lemon. Roller bottom with lemon peel filled with silky and lovely sweet lemon curd. If you like lemon, you will LOVE this escalator.
The recipe is baked in a long pan measuring 30 × 40 cm and gives a princess roll of 10-12 pieces. You just have to try!
Ingredients (escalator):
3 eggs
1.5 dl powdered sugar
1.5 dl wheat flour
0.5 dl of corn or potato flour
2 teaspoons vanilla sugar
1.5 tsp baking powder
grated peel from 1 lemon
1-2 tablespoons powdered sugar to turn the roll cake on
2 dl lemon curd
Do this:
Set the oven to 225 degrees (upper and lower heat). Cover your long pan with baking paper.
Whisk eggs and powdered sugar white and puffy with electric whisk.
Add the rest of the ingredients to the roller cake base and gently flip together to a smooth batter with lollipop.
Pour the batter into the pan and bake in the center of the oven for 5-7 minutes or until it has a golden brown color.
Flip the roll cake onto a new baking sheet paper that you sprinkled with powdered sugar. Place a clean kitchen towel under the new baking paper while it is still warm. Carefully remove the old baking paper (brush with a little cold water if it does not come off) and roll the pie bottom into the kitchen towel. Allow to cool completely.
Roll up the bottom and spread on the lemon curd.
Roll up the bottom and serve immediately or place it in the refrigerator to gobble up until you start craving.
