Lemon cake roll

Yield: 16 Servings

Measure 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

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, .

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