Lemon roll cake ｜ Party Kitchen --Recipe transcription of Party Kitchen

Loosen the eggs with a hand mixer, add granulated sugar and lemon zest and mix.
Mix in a water bath at high speed until it becomes whitish. Switch to medium speed and continue mixing until the fallen marks remain for a while.
Add the sifted cake flour and mix gently with a spatula.
Add milk and salad oil with a spatula and mix gently.

After pouring the dough into the top plate, bake in an oven preheated to 180 ° C for 15 minutes.
After baking, hit the top plate against the workbench to remove the air.

Soak plate gelatin in plenty of cold water.

Divide the two eggs into yolk (in a pan) and egg white (in a bowl).

Whisk egg whites with a hand mixer. In the middle, add granulated sugar in 2 or 3 portions. Whisk firmly enough to make horns stand.

Put 2 eggs, egg yolk, granulated sugar and lemon juice in a pan and mix. Add butter, heat over low medium heat and continue to mix with a whipper until smooth.
Add squeezed gelatin plate and mix to dissolve.
Add the meringue little by little and mix with a whipper. Mix with ice water until the hardness is easy to handle.

Turn the dough over and carefully remove the parchment paper. Apply lemon cream to the roll dough. It is better not to apply about 3 cm at the end of winding.
After rolling the roll dough, hold it tight and tighten the dough. (It is easy to do with a ruler etc.)

Wrap in plastic wrap and chill in the refrigerator for at least 1 hour until the cream hardens.
Sprinkle with lemon cream and you're done.