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Lemon Cake Roll Recipe

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This recipe for Lemon Cake Roll, by , is from McCarter-Johnson Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa McCarter

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
3 Eggs
1 C Granulated Sugar
1/3 C Water
3/4 C All purpose Flour
1 Tsp Baking Powder
1/4 Tsp Salt
1 Tsp Grated Lemon Peel
2 Tbsp Powdered Sugar

Lemon Cream Filling:
1 C Heavy Whipping Cream
2 Tbsp Powdered Sugar
1 Tsp Grated Lemon Peel

Garnish:
1 Tbsp Powdered Sugar

Directions:
Directions:
1) Preheat oven to 375. Line 15x10x1-inch pan with foil; grease generously with shortening.

2) In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in granulated sugar. On low speed, beat in water. Gradually beat in flour, baking powder and salt until smooth and 1 tsp lemon peel. Poor into pan; spread evenly to corners.

3) Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with 2 tbsp powdered sugar. Carefully remove foil. Trim off edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 40 minutes.

4) In small bowl, beat whipping cream and 2 tbsp powdered sugar with electric mixer on high speed until stiff. Stir in 1 tsp lemon peel.

5) Unroll cake and remove towel. Spread filling over; roll up cake. Sprinkle with 1 tbsp powdered sugar. Store covered in refrigerator.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
This is so good!!

 

 

 

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