Elegant Lemon Roll

alt
This cake is so moist and oh so delicious!
Makes 10 servings
Cake
2/3 cup of all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 large egg
3/4 cup of granulated sugar
1 tbsp. canola oil
1 tbsp. lemon juice
2 tsp. lemon zest
6 large egg whites
1/4 cup of confectioner’s sugar

Filling and Topping
1 can of sweetened condensed milk
1 tbsp. lemon zest
1/3 cup of lemon juice
5 drops of yellow food coloring
1 cup of heavy whipping cream
2 tbsp. granulated sugar
1 tsp. vanilla extract
1/4 cup of sweetened flaked coconut
1. To make the cake: Preheat the oven to 375 degrees. Line a jellyroll pan with parchment paper and set aside. In a small bowl, combine the baking powder, salt and flour. Set aside.
2. In a medium-sized bowl, with a electric mixer on high speed, beat the whole egg for 1- 1/2 minutes or until thick and lemon-colored. Then slowly add 1/4 cup of the granulated sugar while still mixing. Continue to beat on medium-high speed, scraping down the sides of the bowl often for 2 minutes or until the mixture is creamy and pale in color. Beat in the oil, lemon juice, and lemon zest.
3. Wash and dry the beaters. In another medium-sized bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, beating until stiff peaks form.
4. Fold in the egg white mixture into the lemon mixture. Then gently fold in the flour mixture.
5. Gently spread the batter evenly in the prepared jellyroll pan. Bake for 10 minutes or until the cake bounces back in the center when lightly touched.
6. Lightly sprinkle the confectioner’s sugar over 1 side of a clean dishtowel. Immediately invert the cake onto the dishtowel. Gently Peel the parchment paper away from the cake. Starting at the short end of the cake, roll the cake and towel up in jellyroll fashion. Transfer to a wire rack, seam side down and cool completely.
7. To make the filling: In a medium bowl with an electric mixer, whip the whipping cream, vanilla extract, and granulated sugar until stiff peaks form. In another medium-sized bowl, stir the sweetened condensed milk, lemon zest, lemon juice, and food coloring. Gently fold in the whipped cream.
8. Unroll the cake. Spread half of the filling on the cake to within 1/2″ of the edges. Roll up the cake without the towel. Transfer the cake to a serving platter and spread the remaining filling over the outside of the cake. Sprinkle the coconut on the top. Carefully cover the cake and refrigerate for 1 to 2 hours before serving.
Advertisements

Author: Marie Yates Taylor

I'm living on the Texas Gulf Coast, where weather quickly changes. I post weather, disaster-related infos I receive, and weather history. And ... much more. Add your stories, and post along with me about your area too. Surviving is all about the public and informed preparedness.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s