Lemon Light Cake Roll

posted by Lisa UK 07-21-99 10:36 PM

Light Lemony Cake Roll

Vegetable cooking spray
5 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 flour
2 T sifted powdered sugar
Lemon filling
Garnish: lemon twists, sifted powdered sugar

Preheat oven to 350 degrees. Coat a 15 x 10 x 1 in. jellyroll pan w/cooking spray; line with wax paper. Coat wax paper with cooking spray; set aside.

Beat egg whites at high speed w/electric mixer until foamy. Gradually add sugar, 1 T. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 min). Add lemon juice, lemon extract, and salt; beat well. Gently fold in flour. Spread batter evenly in pan.

Bake @ 350 deg. for 8 to 10 min. Sift powdered sugar in a 15 x 10 rectangle on a towel. When cake is done, immediately loosen from pan, and turn out onto towel. Peel off wax paper. Starting at narrow end, roll up cake & towel together; cool on a wire rack, seam side down. Unroll cake.

Spread with lemon filling, leaving a 1 in. margin around edges; reroll cake without towel. Place on a plate, seam side down. Garnish, if desired.

Yield: 10 servings (161 cal.) (4% from fat) per 2 (1/2 in.) slices.

Lemon Filling:
1/2 C sugar
1-1/2 T cornstarch
1 egg yolk
1/4 C lemon juice
1/4 C orange juice
1/4 C water
1 T grated lemon rind

Combine first 6 ingred. in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 min. remove from heat and stir in lemon rind. Cool.

Yield: 1 1/4 C
27 cal (9% from fat) per T)

2.7g protein, 0.7g fat, 35.5g carbohydrate, 0g fiber,
22mg cholesterol, 57mg sodium & 7g calcium
Lemon filling: 18g protein, 0.7g fat, 6.2g carbo, 0g fiber,
10.9g cholesterol, 0.5mg sodium & 2.1mg calcium

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