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1
Lay some paper towels on top of a sieve and dollop the yogurt on top.
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2
Put the sieve on a bowl, wrap it with cling film and leave to drain in the fridge overnight.
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3
Line the baking tray with baking paper.
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4
Separate the egg yolks and egg whites.
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5
Sift the cake flour.
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6
Preheat the oven to 200C.
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7
Add the egg whites to a bowl with the sugar and whisk into a meringue that forms stiff peaks.
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8
Add the lemon zest and mix well.
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9
Add the egg yolks one by one and mix in well.
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10
Add the cake flour and fold in with a rubber spatula.
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11
When the powder is incorporated, pour in the cream and continue to mix.
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12
Pour the batter into the baking tray and even out the top.
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13
Bake for 8 - 10 minutes at 180C.
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14
Once the cake has turned a golden colour, check to see if it's done by inserting a skewer.
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15
Take the sponge and baking paper out of the baking tray together and cool on a wire rack.
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16
Place the baking tray over the sponge and let it cool (you can wrap it with cling film as well).
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17
Add the cream and sugar to a bowl and whip it until stiff peaks form.
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18
Add the drained yogurt and lemon juice and mix well.
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19
Once the sponge has completely cooled, lightly cut some lines into the back of the cake.
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20
Cut off a piece of sponge diagonally at the far end as in the photo.
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21
Spread the cream onto the sponge, piling it up more on the side closest to you and roll it away from you.
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22
Wrap tightly with baking paper and let it rest in the fridge for 1 hour.
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23
Cut off both the ends to neaten it up and your done.
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24
If you try making double the amount of cream, you can decorate the outside of the roll cake too, which will look nice.
