Lemon Cream Cheese Jelly Roll

By cecelia26_

Ingredients

• CAKE
• Crisco® Original No-Stick Cooking Spray
• 3 large eggs
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup Pillsbury BEST® All Purpose Flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• LEMON LAYER
• 1/2 cup sugar
• 2 tablespoons plus 1 tsp cornstarch
• 1/8 teaspoon salt
• 1/2 cup water
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• 1 large egg yolk, beaten
• 2 tablespoons butter
• CREAM CHEESE LAYER
• 1 (3 oz.) package cream cheese, softened
• 1 tablespoon butter, softened
• 2 teaspoons lemon juice
• 1/2 cup powdered sugar, plus additional for garnish

Details

Adapted from crisco.com

Preparation

Step 1

1.HEAT oven to 375°F. Spray a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with no-stick cooking spray. Line with wax paper. Spray wax paper with no-stick cooking spray.
2.BEAT eggs in large bowl at medium speed of electric mixer about 5 minutes, or until foamy and lemon colored. Gradually beat in sugar. Blend in vanilla. Add flour, baking powder and salt. Beat at low speed just until blended. Pour into prepared pan.
3.BAKE 8 to 10 minutes, or until wooden pick inserted in center comes out clean, cake is golden and pulling away from sides. Loosen warm cake from edges of pan. Invert onto towel dusted generously with powdered sugar. Trim crisp edges. Roll cake tightly in towel, starting at narrow end. Cool completely.
4.COMBINE sugar, cornstarch and salt in small saucepan. Blend in water, lemon juice and lemon peel. Cook over medium heat until thick and clear, stirring constantly. Remove from heat. Blend small amount of hot mixture into egg yolk. Blend back into hot mixture, stirring to combine. Stir in butter until smooth. Cool completely, stirring occasionally.
5.BLEND cream cheese, butter and lemon juice in small bowl. Mix in 1/2 cup powdered sugar.
6.UNROLL cooled cake. Remove towel. Spread evenly with cream cheese mixture, followed by cooled lemon mixture. Re-roll cake tightly. Place seam side down on serving plate. Sift powdered sugar over cake. Cover tightly; refrigerate overnight.