Lemon Cake Roll
User Reviews
5.0
18 reviews
Excellent
Lemon Cake Roll
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This Lemon Cake Roll is bursting with lemon flavor, ultra moist, and filled with an amazing lemon whipped cream filling.
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Ingredients
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 4 large egg yolks
- 3/4 cup granulated sugar divided
- 2 tsp lemon zest divided
- 1/2 cup frozen lemonade thawed
- 4 large egg whites
- 8 oz container frozen whipped topping (like cool whip) thawed
- powdered sugar for dusting
- additional lemon zest for serving
Instructions
- Preheat oven to 375°F. Spray a 15x10” jelly roll pan with cooking spray, then top with a sheet of parchment paper that fits inside the pan. Spray lightly with cooking spray and dust with a bit of flour (or use a baking spray that has flour in it). Set aside.
- Combine flour, baking powder and salt in a small mixing bowl, whisking well.
- In a larger mixing bowl, add egg yolks and beat with a mixer on medium speed for several minutes, or until thick.
- Add 1/2 cup of sugar and beat until well combined. Add lemon zest and beat until combined.
- Add half the flour mixture and beat until just combined. Add half of the lemonade, and beat until just combined. Repeat with remaining flour mixture and lemonade.
- In a separate mixing bowl, beat egg whites and remaining 1/4 cup sugar on high speed for 3-5 minutes, or until stiff peaks form.
- Add egg white mixture to the cake batter and fold in gently.
- Spread evenly in prepared baking pan, and bake for 18-20 minutes.
- While the cake is baking, lay out a thin kitchen towel on the counter and sprinkle generously with about 1/3-1/2 cup of powdered sugar.
- When the cake is finished baking, immediately invert the cake onto the prepared towel. Peel off the parchment paper and roll the cake up, starting with the narrower end.
- Place cake, seam side down, still in the towel, and let it cool completely at room temperature.
- Stir together cool whip and remaining half of the lemon zest.
- Gently unroll the cake, and spread cool whip on top of the unrolled cake, leaving a small 1/2” boarder around the edges.
- Gently roll the cake back up, tightly, and without the towel this time. If some filling spills out, that’s okay.
- Cover with plastic wrap and refrigerate for at least 30 minutes.
- Before serving, dust with powdered sugar and sprinkle with lemon zest.
Notes
- Recipe makes one roll cake. I estimated around 12 slices per cake, with 1 slice of cake per serving. However, depending on how thick you cut the slices, you may get more or less total slices/servings.
- Recipe uses 4 whole large eggs, that are divided into 4 yolks and 4 whites.
Nutrition Information
Show Details
Calories
149kcal
(7%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
65mg
(22%)
Sodium
133mg
(6%)
Potassium
94mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
115IU
(2%)
Vitamin C
2mg
(2%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 133mg | 6% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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