1. Beat the egg whites until stiff then mix in the egg yolks little by little and then mix in the sugar

2. Fold in the sifted flour gradually then add the grated lemon rind

3. Line a shallow baking tin with buttered grease proof paper

4. Pour in the batter and bake in a medium oven for approx 10 mins

5. Remove carefully from the baking tray and place on another piece of grease proof paper sprinkled with the icing sugar - leave to cool for a few minutes

6. Cover with the whipped cream and then carefully roll up the cake

7. Place on a plate and sprinkle with a little more icing sugar and a few flaked almonds

 

Tips and ideas:

• Serve this Spanish sponge cake in the afternoon, with tea or coffee and some fresh fruit. If you want to make it a special occasion, serve with cold Spanish cava and strawberries.
• You can also use cinnamon ice cream to accompany this desert.
• See more delicious Spanish dessert recipes.