Preparation
Separate the eggs.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000169/000169_step_1_M.jpg)
Preheat the oven to 200°C (180°C fan, gas 6). Beat the egg whites with the lemon juice and salt until soft peaks form. Gradually add half of the sugar and continue to whisk until stiff.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000169/000169_step_2_M.jpg)
Mix the flour with the cornflour. Beat the egg yolks with the remaining sugar and 1 tbsp warm water until frothy. Beat in the flour mixture.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000169/000169_step_3_M.jpg)
Add the beaten egg whites and fold in until combined.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000169/000169_step_4_M.jpg)
Gently spread out the mixture on a swiss roll tin lined with baking paper. Bake for 10-12 minutes on the middle shelf of the oven.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000169/000169_step_5_M.jpg)
Turn out the sponge onto a sheet of baking paper dusted with sugar and peel off the lining paper. Cover with a damp tea towel and leave to cool.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000169/000169_step_6_M.jpg)
For the filling, soak the gelatine a bowl of cold water for 10 minutes. Finely grate the lemon zest.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000169/000169_step_7_M.jpg)
Squeeze the juice from the lemon. Heat 2 tbsp lemon juice in a pan, squeeze the water from the gelatine and add to the lemon juice, stirring until dissolved.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000169/000169_step_8_M.jpg)
Mix the quark with the sugars.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000169/000169_step_9_M.jpg)
Mix in the remaining lemon juice. Stir 2 tbsp of the mixture into the gelatine and then return it to the main mixture. Whip the cream until stiff and fold in. Leave to cool for 30 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000169/000169_step_10_M.jpg)
Spread the cream over the cooled sponge, trimming off any crusty edges. Roll up the roulade tightly and place, seam side down, on a plate. Chill for at least 2 hours. Dust with icing sugar.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000169/000169_step_11_M.jpg)