Lemon Sorbet Form with Lemon Sorbet Filling

Preheat the oven to medium (180°C)

Grease a baking dish with butter and line it with parchment paper

Prepare a cake pan for English-sized cakes, 12 cm x 19 cm

Make the cake: in a mixer, beat the egg whites until stiff peaks form

Add the sugar and continue beating until the peaks become firm

Gradually add the yolks one at a time, without stopping to beat

Sift the flour with baking powder over the beaten eggs and mix carefully

Pour into the prepared baking dish and bake for about 30 minutes, or until golden brown and starting to come away from the sides of the dish

Place a damp cloth over the cake and flip the baking dish over a surface

Unmold and, with the help of the cloth, roll the cake starting from the larger side

Let it cool

Open the cake and cover it with jelly

Roll it up again and trim the edges

Cut the cake into 1 cm thick slices

Cover the sides of the cake pan with cake slices

Prepare the filling: remove the sorbet from the freezer for about 30 minutes to soften slightly

Fill the cake pan with the sorbet

Cover with plastic wrap and place in the freezer for about 3 hours, or until firm

About 30 minutes before serving, let it come to room temperature

Unmold onto a plate

Remove the plastic wrap and serve.