For the cream:
250 g mascarpone
150 g powdered sugar
Grated zest of 1 lemon
1 teaspoon vanilla extract
For the decoration:
50 g walnuts (chopped)
Powdered sugar
Preparation:
To make the sponge cake:
Preheat the oven to 180°C. Line a baking sheet with baking paper.
Separate the eggs. Beat the whites until stiff.
Beat the yolks with the sugar until foamy.
Mix the flour, spices, salt and baking powder.
Add the flour mixture to the egg yolks, then carefully fold in the grated carrot and egg white foam.
Pour the batter into the baking tin and bake for 12-15 minutes.
Let the sponge cake cool in the tin, then cover it with a clean kitchen towel and carefully remove the baking paper.
While still warm, roll up the sponge cake together with the kitchen towel and let it cool completely.
Prepare the cream:
Mix the mascarpone with the icing sugar, lemon zest and vanilla extract until fluffy.
Assemble the cake roll:
Roll out the cooled sponge cake and spread with the cream.
Roll up the sponge cake tightly.
Chill the cake roll for at least 1 hour.
Decoration:
Sprinkle the top of the cake roll with powdered sugar and chopped walnuts.
Slice and serve.
Tips and variations:
You can also mix raisins or chopped pineapple into the cream.
You can also flavor the sponge cake with orange zest.
You can also decorate the top of the cake roll with whipped cream or chocolate chips.
You can mix chopped white chocolate into the cream.
Enjoy!
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