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Lemon Meringue Cake Roll Recipe

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This recipe for Lemon Meringue Cake Roll, by , is from Anita Recipe..Right Now!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
George Daniels

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (14-16 oz) angel food cake mix
Confectioners sugar
1 can (14 oz) sweetened condensed milk
1/3 c lemon juice
3 t grated lemon rind
yellow food coloring, opt
3 egg whites
1/4 t cream of tartar
1/3 c sugar

Directions:
Directions:
Preheat oven to 350. Line 15X10 inch jelly roll pan.w/aluminum foil, extending foil 1 inch over ends of pan. Prepare cake mix as pkg directs. Spread batter evenly into prepared pan. Bake 30 minutes or until top springs back when lightly touched. Immediately turn onto towel sprinkled with confectioners sugar. Peel off foil; beginning at narrow end, roll up cake with towel, jelly roll-fashion. Cool thoroughly. Meanwhile, in medium mixing bowl, combine sweetened condensed milk, lemon juice, rind and optional food coloring if desired; mix well. Unroll cake; trim edges. Spread lemon filling evenly over cake; reroll. Place on oven proof plate, wooden board or baking sheet, seam side down. In small mixer bowl, beat egg whites with cream of tarter until soft peaks form, gradually add sugar, beating until stiff but not dry. Spread over roll, sealing completely to surface or plate.Bake in preheated 400 oven 8 to 10 minutes or until lightly browned. Cool, Chill thoroughly. Refrigerate leftovers. Makes 8 to 10 servings

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This recipe was published 35 years ago in the Wichita Eagle. If you like lemon, you'll like this twist on lemon meringue pie.

 

 

 

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