Moist Lemon Angel Cake Roll Recipe

Name: Moist Lemon Angel Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 large egg whites, room temperature; 1-1/2 teaspoons vanilla extract; 3/4 teaspoon cream of tartar; 1 cup plus 2 tablespoons sugar; 3/4 cup cake flour; 1 tablespoon confectioners' sugar; 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

Servings: persons

9 large egg whites, room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar
3/4 cup cake flour
1 tablespoon confectioners' sugar
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

1
Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside.
2
Preheat oven to 350u00b0. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons 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
Gently spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes.
4
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
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
Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring.
7
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.

964

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

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

You need 14 ingredients. The key ingredients include: 9 large egg whites, room temperature, 1-1/2 teaspoons vanilla extract, 3/4 teaspoon cream of tartar, 1 cup plus 2 tablespoons sugar, and more.

Yes, Moist Lemon Angel Cake 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.

Moist Lemon Angel Cake Roll

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