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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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A co-worker shared the recipe for this elegant cake roll. It's perfect for rounding out a special meal.Darlene Brenden, Salem, Oregon 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 |
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.
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