Lemon Angel Cake Roll

Ingredients

9 large eggs (white), at room temperature

1 and a half teaspoon of vanilla

1/4 cup of yogurt

1 cup of sugar

4/3 cup of flour

1 tablespoon of fine sugar

The filling

1 cup of sugar

3 tablespoons cornstarch

1 cup of water

1 large egg, beaten

1/4 cup of lemon juice

1 tablespoon of lemon zest

How to prepare

Add vanilla and milk to the egg white and beat on medium speed until mixture is thick. Gradually add the sugar and continue whisking at a high speed until the sugar is completely dissolved. Add flour, then pour the mixture onto a tray on the baking sheet and place in the preheated oven for about 20 minutes.

After it cools a little, turn the cake over onto a kitchen towel sprinkled with fine sugar and gently remove the paper from it. Roll the cake with the towel on the short side, then set aside to cool completely.

In a large bowl, combine sugar and cornstarch, then add water and place over medium heat until thick. Reduce heat and stir for 2 minutes. Remove from heat, mix a small quantity with hot eggs, then put it again on the stove, stirring continuously, until it boils.

Remove the mixture from the heat and add the juice and lemon zest to it. Yellow food coloring can be added if desired. The mixture is placed to cool down at room temperature without stirring.

Extend the cake, spread the filling, then roll again. Put on a serving dish and sprinkle with fine sugar.