Delicious Lemon Biscuit Roll Recipe

In a mixing bowl, beat 5 large eggs with 0.5 cup sugar until the mixture is fluffy and light in color. This process should significantly increase the volume of the egg mixture.

Once ready, add 2 drops of yellow food coloring to the egg mixture to achieve a delightful color.

In a separate bowl, mix together 0.8 cup all-purpose flour and 0.5 teaspoon baking powder. Gradually fold this dry mixture into the egg mixture using a silicone spatula, making sure to incorporate the ingredients gently from bottom to top.

Set aside a few tablespoons of the batter in another bowl. To this, add 0.25 cup vegetable oil and 2 tablespoons milk, stirring until well combined.

Next, mix in 1 tablespoon lemon juice and the zest of 1 lemon before folding this mixture back into the main batter using the silicone spatula.

Pour the prepared batter onto a baking tray lined with parchment paper, smoothing it out evenly. Bake in a preheated oven at 320°F (160°C) for 25 minutes. Use a baking tray size of 12 x 16 inches (30 x 40 cm).

Once baked, carefully remove the biscuit from the tray and transfer it to a clean towel. Gently peel off the parchment paper and flip the biscuit over so the top is facing up.

While it is still warm, roll up the biscuit with the towel, allowing it to cool for 30-40 minutes.

In a mixing bowl, combine 1.25 cups cottage cheese, 0.5 cup heavy cream, and 1/3 cup powdered sugar. Whip this mixture with a mixer until it reaches a smooth and fluffy consistency.

Transfer the cream into a piping bag for easy application later.

Once the biscuit has cooled, pipe the cream onto the surface in thin stripes and spread it evenly.

Carefully roll the biscuit tightly, using the towel to assist you if necessary.

Place the rolled biscuit into the refrigerator for a few hours to set properly. This step is crucial for stabilization.

After chilling, trim the edges of the roll to reveal a neat slice before serving.

Enjoy your delicious lemon biscuit roll, perfect for any occasion!