Luscious Lemon Cake Roll Recipes

LEMON CAKE ROLL

Steps:

• In a mixing bowl, beat eggs and sugar until thick and smooth.
• Add water.
• Combine flour, baking powder and salt; stir into egg mixture just until moistened.
• Line a greased 15X10 inch baking pan with waxed paper; grease the paper.
• Spread batter evenly in pan.
• Bake at 375 for 12-14 minutes or until cake springs back when lightly touched in center.
• Cool cake in pan on a wire rack for 5 minutes.
• Turn cake out onto a kitchen towel.
• Gently peel off the waxed paper.
• Beginning with short side, roll up cake, jelly roll style.
• Cool completely on a wire rack.
• For filling, in a saucepan, combine sugar, flour, egg, water and lemon juice.
• Cook and stir over medium heat until mixture comes to a boil.
• Cook and stir 1 minute longer until thickened.
• Remove from the heat; cool to room temperature.
• Unroll cake; spread cooled filling to within 1 inch of edges.
• Roll up again.
• Cover and chill for 1-2 hours before serving.
• Sprinkle with powedered sugar before serving, if desired.
• Store in the refrigerator.

LEMON CAKE ROLL

Steps:

• Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with 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., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.

LUSCIOUS LEMON CAKE ROLL

Steps:

• 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. , 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., 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., 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., 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.

LUSCIOUS LAYERED LEMON CAKE RECIPE

Steps:

• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package, blending dry drink mix and lemon zest into batter before pouring into prepared pans. Cool in pans 10 min. Remove to wire racks; cool completely.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk and lemon juice. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP.
• Cut each cake layer horizontally into 2 layers. Stack on plate, spreading COOL WHIP mixture between layers and on top of cake.

LEMON CAKE ROLL

Steps:

• Make filling:
• Combine sugar and cornstarch in heavy medium saucepan. Whisk in 1 1/4 cups buttermilk and lemon juice. Whisk in egg yolk. Simmer mixture over medium heat until thick, stirring constantly, about 1 minute. Stir in butter, lemon peel and food coloring. Remove from heat. Transfer to medium bowl. Whisk in 2 tablespoons buttermilk. cover surface of filling with plastic wrap; cool to room temperature. (Can be made 1 day ahead. Chill.)
• Make cake:
• Preheat oven to 375°F. Spray 13 1/4 x 9 1/4 x 3/8-inch jelly roll pan with vegetable oil spray. Line pan with waxed paper and spray paper. Lightly coat paper with flour; tap out excess.
• Combine flour and baking powder in medium bowl. combine eggs and egg whites in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk eggs until just warm to touch, about 2 minutes. Remove bowl from over water. Add sugar and salt. Using electric mixer, beat egg mixture until fluffy, thick and pale, about 6 minutes. Sift flour mixture atop egg mixture; gently fold in. Fold in butter (do not overmix or batter will deflate).
• Transfer batter to prepared pan. Tilt pan to coat thinly. Bake until top springs back when touched and edges are light golden, about 12 minutes.
• Sift powdered sugar over hot cake. Place 2 paper towels over cake. Place rimless baking sheet atop cake and invert cake onto baking sheet. Remove waxed paper. Trim edges of cake to form 13 x 8-inch rectangle. Starting at 1 short end of cake, roll up jelly roll style, discarding paper towels. Cool completely.
• Unroll cake. Whisk filling to smooth. Spread filling evenly over surface of cake. Starting at 1 short end of cake re-roll cake jelly roll style. Transfer cake, seam side down to platter. Cover with plastic wrap and refrigerate 2 hours. (Can be prepared 1 day ahead. Keep chilled.) Cut cake into eight 1-inch slices. Garnish with lemon slices and mint sprigs, if desired.

LUSCIOUS LEMON ANGEL ROLL (PAMPERED CHEF)

Steps:

• Preheat oven to 350 degrees.
• Cut 18 inch long piece of parchment paper, press into bottom and up sides of cookie sheet or pan.
• Prepare angel food cake mix as directed on box, pour batter over parchment (spread evenly).
• Bake 30-35 minutes or until top springs back when lightly touched with fingertip.
• Remove and allow to cool.
• Sprinkle ½ cup of powdered sugar over cake. Place sheet of parchment over cake and carefully turn cake over onto clean dish towel.
• Remove pan, and starting on the short end, roll up cake with towel and parchment. Leave rolled up and cool completely in fridge.
• Unroll cake and transfer to clean surface, discard parchment on top.
• Spread ¼ cup of strawberry ice cream topping on cake, press lightly.
• Combine cream cheese and ¼ cup of powdered sugar.
• Add 1 T of lemon zest ( I personally like about 2 T and lots of juice to make it really a strong lemon flavor).
• Add food coloring and mix well.
• Fold in 1 cup of the whipped topping, gently spread over the strawberry topping (within 1 inch of the edges).
• Reroll the cake (without the parchment paper!).
• Sprinkle with additional powdered sugar and slice with serrated knife.
• Garnish with whipped topping, fresh strawberries and lemon slices.