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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 x 10
1
⁄2 x 1" (39.4 x 26.7 x 2.5 cm)
baking pan with waxed paper, aluminum foil, or
parchment paper. Grease well. Pour batter into
pan, spreading to corners. Bake at 375°F (190°C)
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" [2.5 cm] 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 (175mL)
granulated sugar
1
⁄4 cup (50 mL) water
1
⁄2 tsp (2 mL) vanilla
1
⁄2 tsp (2 mL) lemon
extract
2
⁄3 cup (150 mL)
all-purpose flour
1 tsp (5 mL) baking
powder
1
⁄4 tsp (1 mL) salt
Lemon Filling
1 package (8 oz
[250 g] ) light
cream cheese,
softened
1 cup (250 mL)
powdered sugar
1 tbs (15 mL) lemon
juice
2 tsp (10 mL) grated
lemon peel