Lemon Cream Rolled Cake

By brandyc

Ingredients

• Cake
• 3 eggs
• 1 3/4 cups yellow cake mix with pudding (from 18.25-oz box)
• 1/4 cup water
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 tablespoons powdered sugar
• Filling
• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 4 teaspoons grated lemon peel
• Garnish
• 1 tablespoon powdered sugar

Details

Servings 12

Preparation

Step 1

Heat oven to 375°F (or 350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray foil and sides of pan with baking spray with flour.

In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water, lemon juice and oil. Beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour into pan; spread batter evenly.

Bake 11 to 14 minutes or until cake springs back when lightly touched in center. If necessary, run knife around edge of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 2 tablespoons powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely, seam side down, on cooling rack, about 1 hour.

In chilled large glass or metal bowl, beat 1 cup whipping cream and 2 tablespoons powdered sugar on medium speed until foamy, then on high speed until stiff peaks form. Fold in lemon peel.

Unroll cake carefully and remove towel. Spread filling evenly over cake; roll up cake. On serving platter, arrange cake, seam side down; cover loosely and refrigerate at least 1 hour. Before serving, sprinkle with 1 tablespoon powdered sugar. Store covered in refrigerator.