Mold: 28 * 28 sunny baking plate
Ingredients: 5 egg yolks, 20g fine granulated sugar, 55g low flour, 40g Anjia salt free butter
4 protein, 30g sugar, a few drops of lemon juice
Lemon cream filling: homemade lemon honey, animal light cream, fine granulated sugar
Oven: couss-3501 variable temperature oven
Lemon sponge cake roll
1. Add sugar to egg yolk and beat in hot water until melted.
2. Beat the protein with a few drops of lemon juice until it is thick, then add sugar at one time until it is wet protein.
3. First take 13 protein and mix with egg yolk paste.
4. Mix all the ingredients well.
5. Sift in low flour and mix well.
6. First take 13 batters and melt them.
7. Mix the batter with butter.
8. Pour into a baking tray with silicone paper and smooth the surface.
9. Preheat the oven, heat 180 degrees and lower 160 degrees for 15 minutes.