• Egg whites 9
  • Vanilla Extract 1 tsp.
  • Cream of tartar 3/4 tsp.
  • Granulated sugar 1 cup + 2 Tbsp.
  • all-purpose (plain) or cake flour 3/4 cup, sifted
  • powdered (icing) sugar 1-2 Tbsp.
  • Granulated sugar 1 cup
  • cornstarch (cornflour) 3 Tbsp.
  • Water 1 cup
  • Egg 1, lightly beaten • 130 kcal
  • Lemon juice 1/4 cup
  • Lemon peel 1 Tbsp. grated
  • Whipping cream 1 cup
  • powdered sugar for finishing
Calories refers to 100 gr of product

This decadent dessert is light, fluffy, and uses no butter or oil at all!

The cake base is made with egg whites and a little flour, which makes it unbelievably light, and the custard filling is deliciously lemony and a perfect partner for the angel cake.

It takes a little time to make, but your patience will be rewarded! A perfect treat for a summer’s afternoon or a party.


Separate the eggs, and place the egg whites in a large bowl. Let stand at room temperature for 30 minutes if the eggs have been refrigerated.

Meanwhile, line a 15x10x1-in. baking pan with parchment paper; lightly spray paper with cooking spray or rub with a little butter, and set aside.

Preheat oven to 350F/160C fan/gas mark 4. Add vanilla and cream of tartar to egg whites. Beat on medium speed until soft peaks form.

Gradually beat in sugar, 2 tablespoons at a time, until stiff, glossy peaks form and sugar is dissolved.

Fold in flour, about 1/4 cup at a time. Spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes.

Turn cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off parchment paper.

Roll up cake in the towel Swiss roll style, starting with the short side.

Cool completely on a wire rack.

In a large saucepan, combine sugar and cornstarch. Whisk in water until smooth.

Cook and stir over medium-high heat until thick and bubbly – don’t stop stirring. Continue cooking for 1 minute. Remove from heat.

Crack your egg in a small bowl and lightly beat. Stir a small amount of the hot mixture into the egg and slowly add the egg mixture to the to the pan, stirring constantly.

Bring to a gentle boil and pull off heat. Gently stir in lemon juice and peel.

Let cool down until room temperature, then fold in whipped cream a little bit at a time.

Unroll cake carefully and spread filling to within 1/2″ of edges.

Roll up again – this bit can get messy, as the custard may seep out of the ends.

Remove any excess custard with a palette knife or spatula. Place seam side down on a serving plate. Sprinkle with powdered sugar, slice and serve.


Take care not to over-whisk the egg whites – whisk only until they form soft peaks before adding the sugar. Over-whisking causes the egg whites to collapse and become liquid again.