5 separated eggs
1 cup of sugar
1 tablespoon of grated lemon zest
2 tablespoons of lemon juice
1 cup of all-purpose flour sifted
1 pinch of salt
confectioner's sugar
5 separated eggs
1 cup of sugar
1 tablespoon of grated lemon zest
2 tablespoons of lemon juice
1 cup of all-purpose flour sifted
1 pinch of salt
confectioner's sugar
Beat the whites until they are stiff
Gradually add half of the sugar, beating continuously
Beat the yolks until they thicken and turn pale yellow
Add the remaining sugar, continuing to beat; add the lemon juice and zest
Add the whites, mixing carefully
Mix together the flour and salt, then add to the egg mixture and mix quickly
Grease a shallow baking dish of approximately 27 x 40 cm with non-stick paper
Place the batter in the prepared pan and bake at moderate temperature for 15 minutes, being careful not to overcook it
Turn the cake over onto a well-greased cloth with confectioner's sugar; remove the paper
Cut off the hard parts, roll up, lifting the cloth
Wrap in cloth and let cool
Unroll, fill, and roll up again.
