Lemon Swiss Roll Recipe

If you are married, you can definitely enjoy the "wife's food" treatment. But what should you do when your wife is not at home? Perhaps many men would choose fast food, instant noodles, etc. But what if you could do it yourself? Wouldn’t this picture be beautiful? I believe your wife would also like to see it. So, let me introduce to you how to make lemon Swiss roll.

1. Weigh the egg yolks, add lemon zest and fine sugar, and mix well with a manual egg beater until the sugar melts.

2.12 Add fine sugar to the egg whites in three batches and beat with an electric whisk until wet foam forms.

3.21 Take 1/3 of the meringue and add it to the egg yolk paste and mix until the two are evenly mixed.

4. Sift in the low-gluten flour and stir the flour and egg mixture evenly until no flour particles are visible and the whole batter is very fine. Keep your hands light during the stirring process to avoid defoaming the egg mixture.

5. Put the butter and milk in a high-temperature bowl and heat in the microwave on medium heat for 1 minute until hot. Take out and mix well with a clean egg beater.

6. Slowly pour it into the egg mixture, stirring the batter with a spatula while pouring. Turn it from bottom to top, with light movements, and mix the oil and batter evenly.

7. Pour the batter back into the remaining egg whites and stir evenly. Pour it slowly into the baking pan, scrape the surface as flat as possible, and tap the baking pan from 2-3cm high two or three times to shake out the bubbles in the egg batter.

8. Bake: Preheat to 180 degrees, bake on the middle layer for 15 minutes, insert another baking tray on the middle and lower layers.

9. Take out the cake after baking, peel off some of the wax paper on the four sides, and do not peel off the wax paper at the bottom. Place it on a wire rack to cool; take a clean wax paper and spread it on the table, and turn the cooled cake upside down on the wax paper (the front side is in contact with the wax paper); spread your favorite fillings, I used lemon cream, roll up the cake, wrap it with plastic wrap, and put it in the refrigerator for half an hour before cutting and eating.

Have you learned how to make the lemon Swiss roll that I’m introducing to you today? Although it has a lot of steps, each step is not complicated and very simple. As long as you follow the steps, you will definitely succeed.