Sorbet Roulade

Sift together the flour, salt, and cocoa powder

Accompany the lemon juice with beaten eggs and whisk until stiff enough to form a soft mound

Beat the egg whites until firm snow-like consistency, gradually adding sugar while beating constantly

After that, add the beaten eggs

Gradually combine the flour mixture

Pour the batter into a shallow pan lined with paper and bake for 15 minutes

Turn the cake onto a cloth and cut off the crusty edges

Wrap the cake in the cloth and let it cool

Unroll the cake, spread the sorbet, and re-roll

Place in the refrigerator

Cut and serve.