How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lemon Roll (Low Fat)?

You need 17 ingredients. The key ingredients include: 1 x nonstick cooking spray, 1 cup cake flour sifted, 1 teaspoon baking powder, 1/4 teaspoon salt, and more.

Is Lemon Roll (Low Fat) suitable as baking & desserts?

Yes, Lemon Roll (Low Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Lemon Roll (Low Fat)?

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.

Lemon Roll (Low Fat) Recipe

Name: Lemon Roll (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x nonstick cooking spray; 1 cup cake flour sifted; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 each egg whites; ⅛ teaspoon cream of tartar; 1/2 cup liquid egg substitute frozen, thawed, or 2 eggs; ⅔ cups sugar; ⅓ cup water; 1 teaspoon vanilla extract; 3 tablespoons powdered sugar; ⅔ cups sugar; 3 tablespoons cornstarch; ⅔ cups water; 1 each egg yolks; 1/4 cup lemon juice fresh; 2 teaspoons lemon zest grated

Lemon Roll (Low Fat)

Eats Now Editorial Team · 614 kcal · Baking & Desserts

1
NOTE: Prepare filling a few hours before making the cake so that it has time to set up and chill.
2
FILLING: In a small saucepan, combine sugar and cornstarch.
3
Stir in 23 cup water.
4
Cook over medium-low heat, stirring constantly, until mixture becomes translucent, thickens and bubbles, 6 to 8 minutes.
5
Cook 1 minute longer.
6
Remove from heat.
7
In a small bowl, beat 1/2 of hot mixture into egg yolk, then stir back into saucepan.
8
Cook, stirring, 1 minute longer.
9
Stir in lemon juice and lemon zest.
10
Pour into a small bowl.
11
Press plastic wrap directly on surface.
12
Refrigerate at least 3 hours, or until very cold.
13
CAKE: Preheat oven to 375F (190C).
14
Coat a 10x15 inch jelly roll pan with cooking spray.
15
Line bottom of pan with wax paper, trim off excess paper from edges and coat again with cooking spray.
16
On a sheet of wax paper, combine flour, baking powder and salt.
17
In small bowl of electric mixer, beat egg whites with cream of tartar on high speed til firm peaks form; set aside.
18
In large bowl of electric mixer, beat egg substitute until thick and creamy, about 1 minute; lower speed.
19
Gradually add sugar, beating constantly, until mixture is very thick, about 2 minutes.
20
Stir in 13 cup water and vanilla.
21
Add flour mixture, stirring until combined.
22
Fold in beaten egg whites.
23
Spread batter evenly in prepared pan.
24
Bake 12 to 13 minutes, or until cake just begins to pull away from the sides of the pan and springs back when lightly pressed with a small metal spatula.
25
Loosen cake around edges with a knife.
26
Invert pan onto a clean kitchen towel dusted with 2 tb.
27
powdered sugar; peel off wax paper.
28
Gently roll up cake and towel together from short end.
29
Place roll, seam side down, on a wire rack; let cool completely.
30
When cool, unroll cake carefully.
31
Spread with Light Lemon Filling.
32
To start rerolling, lift end of cake with towel.
33
Place roll, seam side down on serving platter.
34
Dust with remaining 1 tb.
35
powdered sugar.

Lemon Roll (Low Fat)

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