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Luscious Lemon Cake Roll Recipe
Luscious Lemon Cake Roll Recipe photo by Taste of Home

Luscious Lemon Cake Roll Recipe

Publisher Photo
A co-worker shared the recipe for this elegant cake roll. It's perfect for rounding out a special meal.—Darlene Brenden, Salem, Oregon
TOTAL TIME: Prep: 1 hour Bake: 10 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 1 hour Bake: 10 min. + chilling
MAKES: 10 servings

Ingredients

  • 4 eggs, separated
  • 3/4 cup sugar, divided
  • 1 tablespoon canola oil
  • 1 teaspoon lemon extract
  • 2/3 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • CREAMY LEMON FILLING:
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 7 drops yellow liquid food coloring, divided
  • 1-1/2 cups whipped topping
  • 1/2 teaspoon water
  • 1/2 cup flaked coconut

Nutritional Facts

1 serving (1 piece) equals 318 calories, 10 g fat (6 g saturated fat), 98 mg cholesterol, 187 mg sodium, 49 g carbohydrate, trace fiber, 7 g protein.

Directions

  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/4 cup sugar. Stir in oil and lemon extract; set aside.
  2. In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture.
  3. Transfer to prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, starting with a short side. Cool completely on a wire rack.
  4. For filling, in a small bowl, combine the milk, lemon juice, lemon peel and 5 drops of food coloring. Fold in whipped topping. Unroll cake; spread half of the filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter. Spread remaining filling over cake.
  5. In a large resealable plastic bag, combine water and remaining food coloring; add coconut. Seal bag and shake to tint. Sprinkle the coconut over cake. Refrigerate for at least 2 hours before serving. Refrigerate leftovers. Yield: 10 servings.
Originally published as Luscious Lemon Cake Roll in Country Woman November/December 2004, p29

Nutritional Facts

1 serving (1 piece) equals 318 calories, 10 g fat (6 g saturated fat), 98 mg cholesterol, 187 mg sodium, 49 g carbohydrate, trace fiber, 7 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Luscious Lemon Cake Roll

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 6, 2011

The cake part was great. The filling was way to watery... I had to scrape it off and just used canned lemon icing. And then it was great...

MY REVIEW
Reviewed Apr. 24, 2011

The taste was great! The only thing I did different (after the first try and was not impressed with the size) was DOUBLE the cake part of the recipe...I like my rolled cakes to have some body to it. But it was very tasty!! Will be making again....

MY REVIEW
Reviewed Feb. 17, 2011

Made this for dessert after a heavy meal and it was perfect. Very light and soft lemon taste. I put it into the freezer for just a bit to just chill it and that made it perfect! I am sure I will be making it again as my husband finished off the little that was left!

MY REVIEW
Reviewed Jul. 19, 2010

Not only would I make this cake again, I've already made it multiple times. It has a light feel to it, so it's perfect after a stressful day. Wonderful flavor, especially for how easy it is to make. The texture of the light cream filling compliments the airy texture of the cake perfectly. I made it without the coconut, since my husband doesn't like it, and it was delicious.

MY REVIEW
Reviewed Apr. 16, 2010

This was a big hit at my house. Loved it.

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