Carrot Swiss Roll

👩‍🍳 Directions

1️⃣ Preheat the Oven

• Preheat your oven to 180°C (350°F) (fan preferred).
• Line a baking sheet (approximately 30 × 40 cm) with parchment paper.

2️⃣ Prepare the Batter

1. Separate the egg whites from the yolks.
2. Whisk the egg yolks with sugar until pale and fluffy.
3. In a separate bowl, sift together the flour, almond powder (if using), baking powder, cinnamon, and salt.
4. Gently fold the dry ingredients into the egg yolk mixture, then fold in the grated carrots.
5. Whip the egg whites to stiff peaks, then carefully fold them into the carrot mixture until smooth and well combined.

3️⃣ Bake the Sponge Cake

1. Spread the batter evenly over the prepared baking tray.
2. Bake for 12–15 minutes, or until golden and springy to the touch.

4️⃣ Roll the Sponge

1. Once baked, turn the hot sponge out onto a clean, slightly damp kitchen towel.
2. Carefully peel off the parchment paper, then immediately roll the sponge with the towel.
3. Allow to cool completely in the rolled shape.

5️⃣ Make the Filling

1. In a bowl, beat the cream cheese (or mascarpone) with powdered sugar, vanilla extract, and lemon zest (if using) until smooth and creamy.

6️⃣ Assemble the Roll

1. Once the sponge has cooled, gently unroll it.
2. Spread the cream cheese filling evenly over the sponge.
3. Carefully roll the sponge back up, without the towel, to form a neat roll.

🌟 Tips & Variations