Cakes and Frostings

LUSCIOUS LEMON CAKE ROLL

  • 4 Eggs, separated
  • 3/4 c Sugar, divided
  • 1 T Vegetable oil
  • 1 t Lemon extract
  • 2/3 c Cake flour
  • 1 t Baking powder
  • 1/4 t Salt
  • LEMON FILLING
  • 1 can (4 oz) Sweetened condensed milk
  • 1/3 c Lemon juice
  • 2 t Grated lemon peel
  • 7 drops Yellow food coloring, divided
  • 1 1/2 c Whipped topping
  • 1/2 t Water
  • 1/2 c Flaked coconut

    • Line a greased 15 x 10 x 1" baking pan with waxed paper and grease the paper; set aside. In a large mixing bowl, beat egg yolks until lemon-colored. Gradually beat in 1/4 c sugar. Stir in oil and lemon extract. Set aside.

    In another mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 T at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture.

    Transfer to prepared pan. Bake at 375° for 10-12 min or until cake springs back when lightly touched. Cool for 5 min. Turn cake onto a kitchen towel dusted with confectioner's sugar.

    Gently peel off waxed paper. Roll up cake in towel, starting with short side. Cool completely on a wire rack.

    For filling, in a bowl, combine the milk, lemon juice, lemon peel and 5 drops of food coloring. Fold in whipped topping. Unroll cake; spreak half of the filling over cake to within 1" of edges. Roll up again. Place seam side down on a platter. Spread remaining filling over cake.

    In a large resealable plastic bag, combine water and remaining food coloring; add coconut. Seal bag and shake to tint. Sprinkle the coconut over cake. Refrigerate for at least 2 hours before serving. Refrigerate leftovers. Yield 10 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!