Moist Lemon Angel Cake Roll

Name: Moist Lemon Angel Cake Roll
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 servings.
Ingredients: 9 large egg whites, room temperature; 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 large egg, lightly beaten; 1/4 cup lemon juice; 1 tablespoon grated lemon zest; Yellow food coloring, optional; Additional confectioners' sugar

Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Taste of Home Test Kitchen

Ingredients

9 large egg whites, room temperature
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 large egg, lightly beaten
1/4 cup lemon juice
1 tablespoon grated lemon zest
Yellow food coloring, optional
Additional confectioners' sugar

Directions

Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside.
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.
Gently spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 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. 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.
Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. 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.

Nutrition Facts

1 slice: 243 calories, 1g fat (0 saturated fat), 21mg cholesterol, 57mg sodium, 55g carbohydrate (43g sugars, 0 fiber), 5g protein.

Originally published as Lemon Angel Roll Cake in Country Woman February/March 2008

Reviews

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Betty

May 22, 2019

Any suggestions for a gluten free version?
Stephanie

May 12, 2019

I'm just trying to imagine what a nightmare cutting this into slices must be. Suggestions before I make it?
Nell McCormack

May 27, 2018

Just ok. I made it on Easter Sunday 2018
cjthomas12

Mar 6, 2018

Perfect Easter Dessert!!
Rusty

Dec 29, 2017

The cake was lovely but I found the filling wanting. Go with a quality homemade (or even store-bought) lemon curd). It'll bring this up to 5 stars.
grannyfromwisc

Nov 14, 2014

This recipe was easy to make but my filling didn't thicken up enough so it kind of ran out the ends. I put it in the fridge for a bit and it turned out great. Taste is awesome.
AnJiTyKy

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.
CardPat

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?
CuriousMunchkin

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. :]
kdolby

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 [email protected]ank you, a faithful follower and customer