Ingredients:
\n4 large eggs
\n1 taza de az\u00facar granulada
\n1 cup all-purpose flour
\n1 cucharadita de polvo de hornear
\n1\/4 teaspoon salt
\n1\/4 cup fresh lemon juice
\nZest of 1 lemon
\n1\/4 cup powdered sugar (for dusting)
\n1 cup heavy cream
\n1\/2 cup mascarpone cheese
\n1\/4 cup powdered sugar (for filling)
\n1 cucharadita de extracto de vainilla
\nDirections:<\/p>\n
see continuation on next page<\/p>\n
Preheat your oven to 350\u00b0F (175\u00b0C). Grease and line a 10\u00d715 inch jelly roll pan with parchment paper.
\nIn a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy, about 5 minutes.<\/p>\n
Gradually add the flour, baking powder, and salt to the egg mixture, folding gently to combine.
\nStir in the fresh lemon juice and lemon zest until just combined.
\nPour the batter into the prepared jelly roll pan, spreading it evenly.
\nBake for 12-15 minutes, or until the cake is springy to the touch and lightly golden.
\nWhile the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
\nOnce the cake is baked, carefully invert it onto the towel, peel off the parchment paper, and roll the cake up in the towel, starting from the short end. Let it cool completely.
\nIn a medium bowl, beat the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract together until stiff peaks form.
\nOnce the cake is completely cool, unroll it gently and spread the cream filling evenly over the surface.
\nRoll the cake back up (without the towel), and dust the top with powdered sugar before serving.
\nPrep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
\nKcal: 270 kcal per slice | Servings: 10 slices<\/p>\n\n