Moist Lemon Angel Cake Roll

Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness.

Photo by Helen (#1) C.
Adapted from tasteofhome.com
Moist Lemon Angel Cake Roll sent from heaven.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from tasteofhome.com

Ingredients

  • 9

    egg whites

  • 1 1/2

    teaspoons vanilla extract

  • 3/4

    teaspoon cream of tartar

  • 1

    cup plus 2 tablespoons sugar

  • 3/4

    cup cake flour

  • 1

    tablespoon confectioners' sugar

  • FILLING:

  • 1

    cup sugar

  • 3

    tablespoons cornstarch

  • 1

    cup water

  • 1

    egg, lightly beaten

  • 1/4

    cup lemon juice

  • 1

    tablespoon grated lemon peel

  • Yellow food coloring, optional

  • Additional confectioners' sugar

Directions

Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 15-inch x 10-inch x 1-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time. Carefully spread batter into prepared pan. Bake at 350°F for 15 to 20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, peel and food coloring if desired. Cool to room temperature without stirring. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.

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