Elegant Lemon Cake Roll

By cecelia26_

Ingredients

• Cake:
• 4 Eggs, seperated
• 1/4 cup Sugar
• 1 Tabl. Veg Oil
• 1 Tsp. Lemon Extract
• 1/2 cup Sugar
• 2/3 cup Cake Flour
• 1 Tsp. Baking Powder
• Pinch of Salt
• 1/4 -1/2 cup Powdered Sugar
• Creamy Lemon Filling:
• 1 (14oz) can Sweetened Condensed Milk
• 1 – 2 Tsp. Grated Lemon Rind
• 1/3 cup Lemon Juice
• 5 drops Yellow Food Coloring
• 1/2 cup Frozen Whipped Topping, thawed
• Garnish:
• 1/2 cup Flaked Coconut
• 1/2 Tsp. water
• 1-2 drops Yellow food coloring

Preparation

Step 1

Cake:
Grease bottom of 15x10x1" jellyroll pan with veg oil; line with wax paper, and grease and flour wax paper. Set aside
Beat egg yolks in lg. bowl at high speed of electric mixer until thick and lemon colored, gradually add 1/4C sugar, beating constantly. Stir in vegetable oil and lemon extract; set aside.
Beat egg whites (at room temp) until foamy; gradually add 1/2 C. sugar, beating until stiff but not dry. Fold egg whites into yolks. Combine four, baking powder, and salt; gradually fold into egg mixture. Spread batter evenly into prepared pan. Bake at 350 for 8 to 10 min.
Sift powdered sugar in a 15x10"rectangle on a towel. When cake is done, immediately loosen from sides of pan, and turn out on sugared towel. Carefully peel off wax paper. Starting at narrow end, roll up cake and towel together; let cake cool completely on a wire rack, seam side down.
Unroll cake. Spread cake with half of Creamy Lemon Filling, and carefully reroll cake without towel. Place cake on serving plate, seam side down; spread remaining filling on all sides.

For Creamy Lemon Filling:
Combine sweetened condensed milk, lemon rind, lemon juice, and food coloring: stir well. Fold in whipped topping. Yields, about 3 Cups.

Garnish:
Combine coconut, water and food coloring in a plastic bag, close securely and shake well. Sprinkle colored coconut over cake roll. Refrigerate cake roll 1-2 hrs. before serving.