separate the eggs. whisk egg whites till they form peaks, set aside. mix egg yolks with ½ a tub of quark, the baking powder, canderell, grated rind of the lemon and a squeeze of it’s juice. fold this mixture into the egg whites. pour into a lined and sprayed with frylight swiss roll tin and cook for approx. 10 mins till golden. turn out and remove paper.
when cold, spread the jelly mixture onto the sponge, and roll up. mix the remaining quark with lemon juice, and canderell to taste. spread on top of roulade and decorate with some lemon peel shavings.