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Moist Lemon Angel Cake Roll

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.
10 ServingsPrep: 30 min. Bake: 15 min. + cooling

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-in. x 10-in. x 1-in. 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.
© Taste of Home 2013

2 of 2

Moist Lemon Angel Cake Roll (continued)

Directions (continued)

  • Carefully spread batter into prepared pan. Bake at 350° for 15-20
  • 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. Yield: 10 servings.
Nutrition Facts: 1 slice equals 243 calories, 1 g fat (trace saturated fat), 21 mg cholesterol, 57 mg sodium, 55 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013