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