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Double Lemon Cake Roll
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
⁄2 x10
1
⁄2 x1" 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.
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" slice per serving).
Per serving: About 217 cal, 6 g protein, 35 g
carb, 6 g fat, 96 mg chol, 213 mg sodium.
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