Name: Moist Lemon Angel Cake Roll
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1-1/2 teaspoons vanilla extract -; 3/4 teaspoon cream of tartar -; 9 large egg whites, room temperature -; 1 cup plus 2 tablespoons sugar -; 3/4 cup cake flour -; 1 tablespoon confectioners' sugar -; Filling: -; 1 cup sugar -; 3 tablespoons cornstarch -; 1 cup water -; 1 large egg, lightly beaten -; 1/4 cup lemon juice -; 1 tablespoon grated lemon zest -; Yellow food coloring, optional -; Additional confectioners' sugar -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Moist Lemon Angel Cake Roll

1. 1-1/2 teaspoons vanilla extract -

2. 3/4 teaspoon cream of tartar -

3. 9 large egg whites, room temperature -

4. 1 cup plus 2 tablespoons sugar -

5. 3/4 cup cake flour -

6. 1 tablespoon confectioners' sugar -

7. Filling: -

8. 1 cup sugar -

9. 3 tablespoons cornstarch -

10. 1 cup water -

11. 1 large egg, lightly beaten -

12. 1/4 cup lemon juice -

13. 1 tablespoon grated lemon zest -

14. Yellow food coloring, optional -

15. Additional confectioners' sugar -

How to cook deliciously - Moist Lemon Angel Cake Roll

1. Stage

Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray.

2. Stage

Preheat oven to 350°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time.

3. Stage

Gently spread batter into prepared pan. Bake until cake springs back when lightly touched, 15-20 minutes. Cool 5 minutes.

4. Stage

Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

5. Stage

In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes.

6. Stage

Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring.

7. Stage

Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.