Moist Lemon Angel Cake Roll Recipe
Moist Lemon Angel Cake Roll Recipe photo by Taste of Home

Moist Lemon Angel Cake Roll Recipe

Publisher Photo
Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness.
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 10 servings

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

Nutritional 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.

Directions

  1. Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside.
  2. Preheat oven to 350°. 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.
  3. Carefully spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes.
  4. 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.
  5. 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. Remove from 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.
  6. Remove from heat. Gently stir in lemon juice, peel and food coloring if desired. Cool to room temperature without stirring.
  7. 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.
Originally published as Lemon Angel Cake Roll in Country Woman February/March 2008, p31

Nutritional 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.

Sweet White Wine

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

Reviews for Moist Lemon Angel Cake Roll

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 1, 2011

Made this for Easter. Saw Micheal in Morgantown WV make this. You could use any fruity mixture in it. I would definitely not use a boxed angel food cake mix because the cake was excellent.

MY REVIEW
Reviewed Apr. 28, 2011

I have not tried this yet but it looks good? Could you not save time and use a boxed angel food cake following directions of mixing it and proceed with the rest of the steps of this recipe?

MY REVIEW
Reviewed Apr. 23, 2011

We made this for my Aunt as a late "Happy Birthday" treat when she came down. It was great, but I should have waited for it to cool a bit more because the roll would have stayed more firmly together. For a quick fix, I put it in the refrigerator for a bit & then re-rolled it. Perfect! We served it with fresh strawberries. :]

MY REVIEW
Reviewed Mar. 30, 2011

Have not tried this yet but want to. Attended Michael's school in South Portland on 3/19. He mentioned being able to use instant lemon pudding. Can you give me that recipe???? please send to kdolby1@myfairpoint.net

thank you, a faithful follower and customer

MY REVIEW
Reviewed Apr. 29, 2009

This is easy, light and tasty. Fabulous recipe!!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT