Lemon Angel Cake Roll

ChubbyBunny

I haven't made this yet... I am a little "roll challenged," but with Easter coming up... I thought it would be a nice option.

Ingredients:
9 egg whites
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 egg, lightly beaten
1/4 cup lemon juice
1 tablespoon grated lemon peel
Yellow food coloring, optional
Additional confectioners' sugar

Directions:
Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside.

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.

Carefully spread batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 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.

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 longer. Remove from the 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 longer.

Remove from the heat. Gently stir in lemon juice, peel and food coloring if desired. Cool to room temperature without stirring.

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.

Yield: 10 servings.

Nutrition Facts
One serving: 1 slice Calories: 243 Fat: 1 g Saturated Fat: 0 g Cholesterol: 21 mg Sodium: 57 mg Carbohydrate: 55 g Fiber: 0 g Protein: 5 g

ChubbyBunny

I haven't made this yet... I am a little "roll challenged," but with Easter coming up... I thought it would be a nice option.

Ingredients:
9 egg whites
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 egg, lightly beaten
1/4 cup lemon juice
1 tablespoon grated lemon peel
Yellow food coloring, optional
Additional confectioners' sugar

Directions:
Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside.

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.

Carefully spread batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 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.

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 longer. Remove from the 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 longer.

Remove from the heat. Gently stir in lemon juice, peel and food coloring if desired. Cool to room temperature without stirring.

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.

Yield: 10 servings.

Nutrition Facts
One serving: 1 slice Calories: 243 Fat: 1 g Saturated Fat: 0 g Cholesterol: 21 mg Sodium: 57 mg Carbohydrate: 55 g Fiber: 0 g Protein: 5 g

Losing_It

Mmmmm, Bunny!! Keep these lemon recipes comin'!!!:flowerforyou:

ChubbyBunny

Angel Food Cake Roll



Ingredients:
1 package (16 ounces) angel food cake mix
5 teaspoons confectioners' sugar
1 carton (8 ounces) reduced-fat strawberry yogurt (play with yogurt flavors)
1 package (1 ounce) instant sugar-free vanilla pudding mix
3 drops red food coloring, optional
2 cups reduced-fat whipped topping

Directions:
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions.

Pour batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on a wire rack.

In a large bowl, whisk the yogurt, pudding mix and food coloring if desired. Fold in whipped topping.

Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up. Cover and freeze. Remove from freezer 30 minutes before slicing.

Yield: 10 servings.

Nutrition Facts
One serving: One slice Calories: 236 Fat: 2 g Saturated Fat: 2 g Cholesterol: 2 mg Sodium: 464 mg Carbohydrate: 49 g Fiber: 0 g Protein: 5 g

lyla29

I think I will have to try these for Easter this year. They look delicious.

ChubbyBunny

Applesauce Cake Roll



Ingredients:
3 eggs
3/4 cup sugar
1/2 cup unsweetened applesauce
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 tablespoon confectioners' sugar
2-1/2 cups vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
Caramel ice cream topping, optional

Directions:
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in applesauce. Combine the flour, baking powder, baking soda, cinnamon, salt and cloves; fold into applesauce mixture. Spread batter evenly into prepared pan.

Bake at 350° 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with 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.

Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Frost top, sides and ends with whipped topping. Cover and freeze for at least 1 hour. Remove from the freezer 10 minutes before cutting. Drizzle with caramel topping if desired.

Yield: 10 servings.

Nutrition Facts
One serving: 1 slice (calculated without caramel topping) Calories: 263 Fat: 9 g Saturated Fat: 7 g Cholesterol: 78 mg Sodium: 190 mg Carbohydrate: 40 g Fiber: 1 g Protein: 4 g

genabug

Awesome bunny! Thanks for shrinng they all look good!(drool)

DBranchaud

mmmmmm yummy

Juliebean_1027

Angel Food Cake Roll



Ingredients:
1 package (16 ounces) angel food cake mix
5 teaspoons confectioners' sugar
1 carton (8 ounces) reduced-fat strawberry yogurt (play with yogurt flavors)
1 package (1 ounce) instant sugar-free vanilla pudding mix
3 drops red food coloring, optional
2 cups reduced-fat whipped topping

Directions:
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions.

Pour batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short side. Cool on a wire rack.

In a large bowl, whisk the yogurt, pudding mix and food coloring if desired. Fold in whipped topping.

Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up. Cover and freeze. Remove from freezer 30 minutes before slicing.

Yield: 10 servings.

Nutrition Facts
One serving: One slice Calories: 236 Fat: 2 g Saturated Fat: 2 g Cholesterol: 2 mg Sodium: 464 mg Carbohydrate: 49 g Fiber: 0 g Protein: 5 g

This sounds absolutely delicious! Thanks for sharing! :flowerforyou:

ChubbyBunny

Berry Pinwheel Cake



Ingredients:
4 egg yolks
2 eggs
1/2 cup sugar
4-1/2 teaspoons water
2 teaspoons vegetable oil
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners' sugar
FILLING:
1 cup heavy whipping cream
1 tablespoon sugar
3 tablespoons lemon curd
2 cups chopped fresh strawberries

Directions:
In a large bowl, beat the egg yolks, eggs and sugar until thick and lemon-colored. Beat in the water, oil and vanilla. Combine flour, baking powder and salt; gradually add to egg mixture. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper; grease and flour the paper. Spread batter into pan.

Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool on a wire rack.

In a bowl, beat cream until soft peaks form; add sugar, beating until stiff. Fold in lemon curd; gradually fold in strawberries. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again; dust with confectioners' sugar. Cover and chill for 1 hour before serving. Refrigerate leftovers.

Yield: 8 servings.

Nutrition Facts
One serving: (1 slice) Calories: 317 Fat: 17 g Saturated Fat: 8 g Cholesterol: 206 mg Sodium: 235 mg Carbohydrate: 37 g Fiber: 1 g Protein: 5 g

ChubbyBunny

Caramel Banana Cake Roll



Ingredients:
3 egg whites
2 eggs
3/4 cup sugar, divided
1 teaspoon vanilla extract
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon grated lemon peel
1 tablespoon confectioners' sugar
FILLING:
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners' sugar
2 tablespoons fat-free caramel ice cream topping

Directions:
Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

In a large bowl, beat egg eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in vanilla. Sift flour, baking soda, salt and baking powder together twice; gradually add to egg mixture and mix well (batter will be very thick). Stir in banana and lemon peel.

In a large bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.

Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with 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.

For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

Just before serving, sprinkle with confectioners' sugar and drizzle with caramel topping. Refrigerate leftovers.

Yield: 8 servings.

Nutrition Facts
One serving: 1 slice Calories: 269 Fat: 4 g Saturated Fat: 2 g Cholesterol: 50 mg Sodium: 342 mg Carbohydrate: 54 g Fiber: 1 g Protein: 6 g