Teresinha’s Lemon Roll

In a bowl, beat the eggs and the sugar very well. Add the butter, lemon zest, lemon juice and cornmeal, and mix until even.

Preheat the oven to 240ºC (465ºF). Line a rectangular baking tray with parchment paper and pour in the mixture. Bake until the top and sides start to turn golden, but it still jiggles if you shake it.

On a flat surface, lay a clean damp cloth and sprinkle some white sugar over it. Turn the cake out onto the cloth and strip the parchment paper away. Start rolling the cake by slowly pulling towards you the edge of the cloth that is furthest away, and folding it over until it takes the shape of a cylinder. Don’t worry too much if it starts to crack.

When it’s all rolled up, use the cloth to help you transfer it onto a long rectangular plate. Once it cools down, put it in the fridge for at least a couple of hours before serving.

Cut it in 1cm slices and then watch it while it mysteriously disappears. Look for finger-licking action for clues on who did it.