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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Moist Lemon Angel Cake Roll Recipe

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This recipe for Moist Lemon Angel Cake Roll is from The Spreigl Family & Friends Cookbook, 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:
9 large egg whites, room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar
3/4 cup cake flour
1 tablespoon confectioners' sugar

FILLING:
1 cup sugar
3 tablespoons cornstarch
1 cup water
1 large egg, lightly beaten
1/4 cup lemon juice
1 tablespoon grated lemon zest
Yellow food coloring, optional
Additional confectioners' sugar
Directions:
Directions:

Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside.

Preheat oven to 350°.

Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form.

Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time.

Gently spread batter into prepared pan.

Bake 15-20 minutes or until cake springs back when lightly touched.

Cool 5 minutes.

Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar.

Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Filling:
In a large saucepan, combine sugar and cornstarch; stir in water until smooth.

Cook and stir over medium-high heat until thickened and bubbly.

Reduce heat; cook and stir 2 minutes.

Remove from heat.

Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly.

Bring to a gentle boil; cook and stir 2 minutes.


Remove from heat.

Gently stir in lemon juice, zest and, if desired, food coloring.

Cool to room temperature without stirring.

Assemble:
Unroll cake; spread filling to within 1/2 in. of edges.

Roll up again.

Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 min / bake 15 + cooling
Personal Notes:
Personal Notes:
1 slice: 243 calories, 1g fat (0 saturated fat), 21mg cholesterol, 57mg sodium, 55g carbohydrate (43g sugars, 0 fiber), 5g protein.

 

 

 

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