Lemon Swiss Roll

Hi my friends, it's been a long while I had not been updated my blog. My office job has demanded a lot of my time and energy lately. I always look forward to weekends so that I can spend time in my baking but tiredness has taken a toll on me. I wish I have more than 24 hours a day everyday to do things that I enjoy ... Nevertheless, I promise to do my best to upload and update this blog as frequent as possible.

From where I left off the last time, I promised you that I would share more swiss roll recipes with you. Here is another swiss roll that I love -- a lemony sponge fill with lemon butter cream.
Lemon is the main ingredient in this recipe. Most people love lemon because it brings more good than harm to us especially it has the power to open up our taste buds and our senses although physically our body does not feel like it. The juice and the zest of lemon make it light to the taste. For the fnishing touch, I decorated it with a thick layer of lemon butter cream on top ... enjoy!

Here is the recipe:

For the sponge:
80g egg yolks
25g castor sugar
1 tbs lemon juice
2 tbs + 1 tsp corn oil
2 tbs water
zest of 1 lemon
70g cake flour
160g egg whites
65g castor sugar

Filling:
65g castor sugar
60g egg whites
150g unsalted butter
3 1/2 tbs lemon juice
1/2 tsp vanilla extract

Method:
1. Whisk together egg yolks, 25g sugar, corn oil, water, lemon juice & lemon zest until combined.
2. Sift in cake flour and mix until smooth.
3. In a seprate bowl, beat egg whites until it turn frothy then gradually add sugar (65g) and continue to beat until becomes stiff peak.
4. Fold 1/3 of the egg whites into the egg yolk mixture until mix well. Then fold in the remaining egg whites into the egg yolk mixture until all incorporated.
5. Pour the batter into a baking tin measuring 12x12 inch and bake in a preheated oven (180C) for 8 mins or until it turns light brown. Set aside.
6. For the filling: Place egg whites & sugar over a double boiler. Constantly mixing it until sugar dissolved.
7. Remove from heat and continue mixing until it turns pale and creamy color and stiff.
8. Add in the butter to the egg white mixture and continue to beat until it becomes fluffy and thick.
9. Add lemon juice & vanila extract and beat well.
10. Assemble the swiss roll (follow the instructions explained in the previous recipe).