Sovrano Limoncello roll cake

The roll of sponge cake filled with lemon cream is the perfect dessert to serve after lunch or dinner.


For the sponge

  • 4 eggs
  • 80 g of sugar
  • 80 g flour

Lemon Curd

  • Sovrano Limoncello Cream
  • 2 egg yolks
  • 2 tablespoons of starch
  • 3 tablespoons sugar
  • 200 g of milk
  • 1 spray-free lemon

First carefully separate the egg yolks from the whites and put them in two separate bowls. Add the sugar to the egg yolks and beat until you obtain a light fluffy paste. Then beat the egg whites until stiff adding a pinch of salt that will add a touch of flavor to the whole mix.

Combine the egg whites to the yolks gradually, stirring with a wooden spoon from the bottom up to avoid removing the compound. When well blended pour into the flour and stir gently. Place parchment paper on a baking tray and pour the mixture onto the paper. With a long spatula level the surface and bake in a preheated oven set to about 180 °C. After ten minutes remove the pan and let the sponge cool completely.

Meanwhile, pour the milk in a saucepan and warm. Into the egg yolk/sugar mix add the starch sieved to avoid lumps and mix the mixture with a whip.
Pour the batter in whole milk still on fire and mix together very quickly. Add the lemon zest as soon as the cream begins to thicken, add the juice of a whole lemon and Sovrano Limoncello Cream.

Remove the lemon custard from the heat and cool. Then spread it onto the surface of the sponge without removing the baking paper. Starting with the longest side roll up the same sponge cake and filling the aid of baking paper.

Arrange the rolls on a serving platter, sprinkle with plenty of sugar and let it cool in the refrigerator for at least an hour before serving it.

Sovrano Limoncello

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