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Cake
4 eggs
3
⁄4 cup granulated
sugar
1
⁄
4 cup water
1
⁄2 teaspoon vanilla
1
⁄2 teaspoon lemon
extract
2
⁄3 cup all-purpose flour
1 teaspoon baking
powder
1
⁄4 teaspoon salt
Lemon Filling
1 package (8 oz.) light
cream cheese,
softened
1 cup powdered sugar
1 tablespoon lemon
juice
2 teaspoons grated
lemon peel
To make Cake, place eggs in mixer bowl. Attach
bowl and wire whip to mixer. Turn to Speed 8 and
whip eggs about 3 minutes, or until very thick and
lemon colored. Continuing on Speed 8, gradually
add sugar, beating about 1 minute. Stop and
scrape bowl.
Add water, vanilla, and lemon extract. Turn to
Speed 4 and beat about 30 seconds. Continuing on
Speed 4, gradually add flour, baking powder, and
salt. Beat about 30 seconds, or until batter is
smooth.
Line a 15
1
⁄2x10
1
⁄2x1-inch baking pan with waxed
paper, aluminum foil, or parchment paper. Grease
well. Pour batter into pan, spreading to corners.
Bake at 375°F for 11 to 13 minutes, or until
toothpick inserted in center comes out clean.
Remove from oven and immediately turn onto a
towel sprinkled with powdered sugar. Remove
paper or foil. Roll cake and towel together. Cool
completely on wire rack.
Meanwhile, to make Lemon Filling, place
ingredients in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
1
1
⁄
2 minutes, or until well mixed. Spread on cooled
cake roll.
When cool, unroll cake and spread with Lemon
Filling. Reroll and sprinkle with powdered sugar.
Yield: 10 servings (1-inch slice per serving).
Per serving: About 217 cal, 6 g pro, 35 g carb,
6 g fat, 96 mg chol, 213 mg sod.
Double Lemon Cake Roll