Lemon Roll – a delicious recipe with eggs, sugar, lemon rind, lemon juice, cake flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a 15- x 10- x 1-inch jellyroll pan with vegetable oil, and line with waxed paper. Grease waxed paper with vegetable oil; set aside.
2
Beat egg yolks until thick and lemon colored; gradually add sugar, beating constantly. Stir in lemon rind and juice.
3
Beat egg whites, (at room temperature) until stiff peaks form. Fold yolk mixture into whites. Combine flour and salt; fold into egg mixture. Spread batter evenly in prepared pan. Bake at 350u00b0 for 15 minutes.
4
Sift 3 to 4 tablespoons powdered sugar in a 15- x 10-inch rectangle on a linen towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugar. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down.
5
Unroll cake and remove towel. Spread with Tart Lemon Filling; reroll. Place on serving plate, seam side down; sprinkle with sifted powdered sugar. Chill at least 1 hour before serving .
485
kcal
Calories
13
g
Fat
75
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 eggs, separated, 1 cup sugar, 1 tablespoon grated lemon rind, 2 tablespoons lemon juice, and more.
Yes, Lemon Roll falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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