Lemon Cake Roll
User Reviews
5
Lemon Cake Roll
Description
This recipe begins by combining flour, baking powder, and salt, then incorporating egg yolks beaten with sugar and lemon zest for flavor. Lemonade is folded in with the flour mixture to add moisture and a fresh lemon note. Whipped egg whites, beaten to stiff peaks with sugar, are gently folded into the batter to create a light, airy sponge.
The batter is baked in a jelly roll pan lined with parchment until golden and springy. Once cooled slightly, the cake is spread with thawed whipped topping and rolled to form layers combining tender cake and creamy filling. Powdered sugar dusting and additional lemon zest provide a finishing touch to enhance appearance and taste.
This roll yields about 12 slices, adjustable by cut thickness, making it suitable for gatherings or dessert servings.
Ingredients
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 4 large egg yolk
- 3/4 cup granulated sugar divided
- 2 tsp lemon divided, zest
- 1/2 cup lemonade thawed, frozen
- 4 large egg white
- 8 oz container whipped topping thawed, frozen, like cool whip
- powdered sugar for dusting
- lemon zest additional, 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
- This recipe produces one roll cake, yielding approximately 12 slices depending on slice thickness.
- It requires separating 4 large eggs into yolks and whites to incorporate into the batter properly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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