Roll: Elegant Lemon Cake Roll
Source of Recipe
Southern Living Magazine
List of Ingredients
4 Eggs separated
1/4 c Sugar
1 t Lemon extract
1 tb Oil, vegetable
1/2 c Sugar
2/3 c Flour, cake sifted
1 t Baking powder
1/4 ts Salt
Sugar, powdered
1/2 c Coconut, flaked
1/2 ts Water
2 dr Food coloring, yellow
-----CREAMY LEMON FILLING-----
14 oz Milk, sweetened condensed
1/3 c Lemon juice
2 tb Lemon rind grated
5 dr Food coloring, yellow
4 oz Whipped topping, frozen thawed Recipe
Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside.
Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder, and salt; fold into egg mixture.
Grease a 15x10x1" jellyroll pan, and line with waxed paper; grease and flour waxed paper. Spread batter evenly in pan. Bake at 375 degrees for 10 to 12 minutes. Sift powdered sugar in a 15x10" rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out on sugar. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down.
Unroll cake; srpead with half of Creamy Lemon Filling, and reroll. Place on serving plat, seam side down; spread remaining filling on all sides. Combine coconut, water, and food coloring in a plastic bag; close securely, and shake well. Sprinkle colored coconut over cake roll. Refrigerate for 1 to 2 hours before serving.
Creamy Lemon Filling: Combine sweetened condensed milk, lemon juice, lemon rind, and food coloring; mix well. Fold in whipped topping. Yield: about 3 cups.
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