"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Lemon Cake Roll Recipe

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This recipe for Lemon Cake Roll, by , is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Wheat


4 eggs, separated
¼ c. sugar
1 tsp. lemon extract
1 Tbsp. vegetable oil
½ c. sugar
⅔ c. flour (sifted before measuring)
1 tsp. baking powder
¼ tsp. salt
Confectioners’ sugar


8 oz. cream cheese
1 c. powdered sugar
Lemon curd

Preheat oven to 375º.
Beat egg yolks until light and lemon colored; gradually add ¼ cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside

Beat egg whites until foamy; gradually add ½ cup sugar, beating until stiff but not dry. Fold egg yolk mixture into whites.

Combine flour, baking powder and salt; fold into combined egg mixture.

Line a jellyroll pan with parchment paper. Spread batter evenly in pan. Bake for 10 to 12 minutes. Air-bake pans take longer (15 to 18).

Sprinkle powdered sugar on top of cake and invert on a dish towel. Roll up and let cool. Then unroll and spread with filling and roll back up. Refrigerate.


Beat cream cheese and a big spoon of lemon curd. Add powdered sugar. Add more lemon curd if it is not spreadable or powdered sugar if too thin.




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