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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Golden Lemon Cake Roll Recipe

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This recipe for Golden Lemon Cake Roll is from The Cookbook! Duh, We're Baptists! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake Roll:
1 cup sifted Pillsbury’s Best Enriched Flour
1 1/2 tsp. double-acting baking powder
1/2 tsp. salt
1/2 cup sugar
9 egg yolks (see directions)
1/2 cup additional sugar
1/2 cup cold water
1/2 tsp. French's Lemon Extract
Confectioner's Sugar

Lemon Filling:
1/2 cup sugar
1/8 tsp. salt
1 Tbsp. grated lemon rind
3 Tbsp. lemon juice
3 egg yolks or 1 egg
2 Tbsp. butter or margarine
1/2 cup whipping cream (see directions)
Directions:
Directions:
Filling:
Combine all lemon filling ingredients in top of double boiler, except for whipping cream. Cook over boiling water, stirring constantly, until thickened. Cool thoroughly.

Whip 1/2 cup whipping cream until stiff. Fold into cooled filling. Cool thoroughly while preparing cake roll.

Cake Roll:
Sift together first four ingredients. Set aside. Beat the egg yolks until blended (with electric mixer on high speed).

Gradually add in the 1/2 cup additional sugar, beating constantly until thick and ivory colored. Gradually add in the 1/2 cup cold water and 1/2 tsp. French's Lemon Extract, beating constantly.

Fold in the dry ingredients in three portions; fold gently but thoroughly after each addition.

Pour into well-greased 15x11" jelly roll pan which has been lined with waxed paper and greased again.

Bake at 375º F for 15-18 minutes.

Turn out hot cake immediately onto waxed paper which has been sprinkled with 1/2 cup sifted Confectioner's Sugar. Remove paper from cake and trim edges. Cool slightly, about 5 minutes.

Spread with chilled lemon filling. Roll in waxed paper. Chill at least 1 hour before serving.
Number Of Servings:
Number Of Servings:
1 cake roll
Personal Notes:
Personal Notes:
Anita was a winner at the 1953 Pillsbury Bake-off with this recipe! Her recipe was featured in the Vintage Pillsbury's 5th Annual 100 Grand National Recipes 1954 book 1st Edition!

 

 

 

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