Lemon Cake Roll Recipe
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Category: |
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Ingredients: |
Ingredients: 4 eggs, separated
¼ c. sugar
1 tsp. lemon extract
1 Tbsp. vegetable oil
½ c. sugar
⅔ c. flour (sifted before measuring)
1 tsp. baking powder
¼ tsp. salt
Confectioners’ sugar
LEMON FILLING
8 oz. cream cheese
1 c. powdered sugar
Lemon curd
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Directions: |
Directions:Preheat oven to 375º.
Beat egg yolks until light and lemon colored; gradually add ¼ cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside
Beat egg whites until foamy; gradually add ½ cup sugar, beating until stiff but not dry. Fold egg yolk mixture into whites.
Combine flour, baking powder and salt; fold into combined egg mixture.
Line a jellyroll pan with parchment paper. Spread batter evenly in pan. Bake for 10 to 12 minutes. Air-bake pans take longer (15 to 18).
Sprinkle powdered sugar on top of cake and invert on a dish towel. Roll up and let cool. Then unroll and spread with filling and roll back up. Refrigerate.
LEMON FILLING
Beat cream cheese and a big spoon of lemon curd. Add powdered sugar. Add more lemon curd if it is not spreadable or powdered sugar if too thin. |
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