I participated at a healthy cake baking competition at work and got 3rd place with this lemon roll (aka tronchetto al limone). I adapted the original recipe I got from my friends Giovanna and Paola and made it gluten and dairy free.
Ingredients
for the tronchetto:
3 free range Columbus eggs
60 gr gluten free flour
80 gr unrefined sugar
grated lemon peel
vanilla pod
a pinch of salt
for the lemon cream:
1 free range Columbus egg
75 gr unrefined sugar
25 gr cornflour
150 cl carbonated mineral water
lemon juice from 1 lemon
lemon skin (roughly sliced)
Preparation
- Separate yolks from whites
- Add a pinch of salt to the whites and beat till stiff. Add 30 gr sugar when the whites start getting stiff
- Mix yolks with the rest of the sugar, add grated lemon peel and sieved flour
- Add the whites little by little and mix slowly
- Put a parchment on a tray and spread the batter evenly in a rectangular shape to form a thin layer of sponge cake
- Bake the sponge cake in a pre-heated oven at 180 degrees for 10 minutes
- Lay the sponge cake with the parchment on a wet tea towel and roll it while removing the parchment
- Wrap the roll back in the parchment and the wet tea towel and let it rest for 30 minutes.
In the meantime prepare the cream:
- Mix lemon juice, egg, sugar, sieved flour, mineral water
- Cook it a bain-marie with the lemon skin and stir regularly until stiff
Finally:
- Unwrap the roll, remove the lemon skin from the cream and spread it inside the roll. Keep 1 cm free on each side
- Roll the tronchetto, clean overflowed cream, wrap it in a clean parchment and keep it in the fridge for 2 hours
