Lemon Cake Roll Recipe
Servings: 12
Ingredients
- Vegetable cooking spray
- 5 x Egg whites
- 3/4 c. Sugar
- 1 1/2 tsp Lemon juice
- 1 1/2 tsp Lemon extract
- 1/8 tsp Salt
- 3/4 c. Sifted cake flour
- 2 Tbsp. Sifted powdered sugar Mint sprigs and lemon twists for garnish
- 1/2 c. Sugar
- 1 1/2 Tbsp. Cornstarch
- 1 x Egg yolk, beaten
- 1/4 c. Lemon juice
- 1/4 c. Orange juice
- 1/4 c. Water
- 1 Tbsp. Grated lemon rind
Directions
- Coat a 15x10x1-inch jelly roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
- Beat egg whites (at room temperature) at high speed of an electric mixer till foamy. Gradually add in sugar, 1 Tbsp. at a time, beating till stiff peaks form and sugar dissolves (2-4 min). Add in lemon juice, lemon extract and salt; beat well. Fold flour into egg white mix. Spread batter proportionately in prepared pan. Bake at 350 degrees for 8-10 min.
- Sift powdered sugar in a 15x10-inch rectangle on a towel. When cake is done, immediately loosen from pan and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cold on wire rack, seam side down.
- Unroll cake; remove towel. Spread Lemon Filling on cake, leaving a 1-inch margin around edges; reroll cake. Place on a plate, seam side down.
- Garnish, if you like.
- Yields 16 servings.
- Lemon Filling: Combine first 6 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, till mix boils. Boil 1 minute; stir in lemon rind, and let cold.
- Yields sufficient filling for 1 cake roll.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 121 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 28mg | 1% |
| Total Carbs 29.61g | 8% |
| Dietary Fiber 0.2g | 1% |
| Sugars 21.5g | 14% |
| Protein 0.77g | 1% |
