Lemon cake roll
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 5 | Egg whites | |
| ¾ | cup | Sugar |
| 1½ | teaspoon | Lemon juice |
| 1½ | teaspoon | Lemon extract |
| ⅛ | teaspoon | Salt |
| ¾ | cup | Sifted cake flour |
| 2 | tablespoons | Sifted powdered sugar |
| Mint sprigs and lemon twists for garnish | ||
| ½ | cup | Sugar |
| 1½ | tablespoon | Cornstarch |
| 1 | Egg yolk; beaten | |
| ¼ | cup | Lemon juice |
| ¼ | cup | Orange juice |
| ¼ | cup | Water |
| 1 | tablespoon | Grated lemon rind |
Directions
LEMON FILLING
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 until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Add lemon juice, lemon extract and salt; beat well. Fold flour into egg white mixture. Spread batter evenly in prepared pan. Bake at 350 degrees for 8-10 minutes.
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; cool 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 desired. Yields 16 servings.
Lemon Filling: Combine first 6 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute; stir in lemon rind, and let cool. Yields enough filling for 1 cake roll.
MAGAZINE ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .