| Whip four egg whites with one pinch of salt until stiff, then add 120 grams of sugar and zest of one lemon. |
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Mix in the four egg yolks. |
| Finally fold in 50 grams of flour and 30 grams of starch, spread the dough on a baking paper lined baking tray and bake for 10 minutes at 180 degrees Celsius. |
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Sprinkle a clean linen sheet with two tablespoons of sugar, turn the baked sponge dough upside down on the linen sheet, wet the baking paper, remove it and roll the dough with the linen sheet. |
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| Mix one cup of whipped cream with the juice of one lemon and five tablespoons of icing sugar. |
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Unroll the cooled down sponge dough, spread the lemon cream on the dough and roll the dough without the linen sheet. |
