Lemon Cloud Cardinal Roll

Ingredients

• MERINGUE
• 4 egg whites
• 120 g sugar
• 1 pinch salt
• 1 tsp lemon juice
• SPONGE
• 4 egg yolks
• 1 egg
• 40 g sugar
• 1 pinch salt
• 60 g plain flour
• 4 g baking powder
• LEMON CREAM
• 50 g sugar
• Finely grated lemon zest
• 18 g cornflour
• 1 egg
• 200 g milk
• 25 g lemon juice
• 30 g butter
• 100 g double cream

Method

1. Preheat the oven to 150°C (302°F).
2. Line a 30 × 40 cm baking tray with baking paper.
3. Whisk the egg whites, 120 g sugar, salt and lemon juice until stiff and glossy.
4. In a separate bowl, whisk the egg yolks, whole egg, 40 g sugar and salt until pale and thick.
5. Sift together the flour and baking powder.
6. Fold the flour mixture gently into the yolk mixture.
7. Pipe or spread alternating strips of meringue and sponge batter across the prepared tray.
8. Bake for 30–35 minutes.
9. Leave the baked sheet to cool slightly.
10. For the lemon custard, whisk the sugar, lemon zest, cornflour, egg and milk in a saucepan.
11. Cook over medium-low heat, stirring continuously, until thickened.
12. Remove from the heat and stir in the lemon juice and butter.
13. Cover the surface and chill until completely cold.
14. Whip the double cream until firm.
15. Beat the cooled lemon custard until smooth.
16. Fold the whipped cream into the custard.
17. Spread the lemon cream over the cooled sponge and meringue sheet.
18. Roll carefully from one long edge.
19. Wrap and refrigerate overnight before slicing.