Lemon Mousse Cake with a Twist

'Whisk the egg whites until stiff, then add the flour and continue whisking until firm peaks form'

'Add the yolks one at a time, whisking after each addition'

'Combine the flour with yeast and sift over the egg mixture"

'Mix delicately'

'Pour into a 28 cm x 40 cm baking dish lined with parchment paper, greased with butter'

'Bake in a moderate oven (180°C) for 30 minutes or until golden brown and starting to come away from the sides of the dish'

'Place a clean kitchen towel over the cake and flip the dish onto a surface'

'Unmold the cake and roll it up with the towel, starting from the larger side'

'Let cool'

'Open the rolled cake and spread the gelato"

'Roll up again and trim the ends"

'Cut into 1 cm thick slices and reserve"

'Line a 12 cm x 29 cm cake pan with film wrap, cover the sides with the cake slices'

'Fill with lemon sorbet (leave some outside the freezer to spread more easily), cover with film wrap, and freeze until firm'

'Remove from the freezer 30 minutes before serving and unmold onto a plate'

'Remove the film wrap and cut into slices'

'Serve in 12 portions.'