Name: Luscious Lemon Cake Roll
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 4 large eggs, separated, room temperature -; 3/4 cup sugar, divided -; 1 tablespoon canola oil -; 1 teaspoon lemon extract -; 2/3 cup cake flour -; 1 teaspoon baking powder -; 1/4 teaspoon salt -; Confectioners' sugar -; CREAMY LEMON FILLING: -; 1 can (14 ounces) sweetened condensed milk -; 1/3 cup lemon juice -; 2 teaspoons grated lemon zest -; 7 drops yellow liquid food coloring, divided -; 1-1/2 cups whipped topping -; 1/2 teaspoon water -; 1/2 cup sweetened shredded coconut -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Luscious Lemon Cake Roll

1. 4 large eggs, separated, room temperature -

2. 3/4 cup sugar, divided -

3. 1 tablespoon canola oil -

4. 1 teaspoon lemon extract -

5. 2/3 cup cake flour -

6. 1 teaspoon baking powder -

7. 1/4 teaspoon salt -

8. Confectioners' sugar -

9. CREAMY LEMON FILLING: -

10. 1 can (14 ounces) sweetened condensed milk -

11. 1/3 cup lemon juice -

12. 2 teaspoons grated lemon zest -

13. 7 drops yellow liquid food coloring, divided -

14. 1-1/2 cups whipped topping -

15. 1/2 teaspoon water -

16. 1/2 cup sweetened shredded coconut -

How to cook deliciously - Luscious Lemon Cake Roll

1. Stage

Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/4 cup sugar. Stir in oil and lemon extract; set aside.

2. Stage

In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 tablespoons 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.

3. Stage

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

4. Stage

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

5. Stage

In a small bowl, combine water and remaining food coloring; add coconut. Stir until coconut is evenly tinted. Sprinkle the coconut over cake. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.