MOIST LEMON ANGEL CAKE ROLL
Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside., 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., Gently spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes. , 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. , 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. , Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring., 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.
Nutrition Facts : Calories 243 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 57mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON CAKE ROLL
This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.
LUSCIOUS LEMON POKE CAKE
Explore this delightful recipe for lemon poke cake. Simple yet scrumptious, you'll want to tell everyone about this Luscious Lemon Poke Cake!
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Place cake layers, top sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
- Beat pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 360 mg, Carbohydrate 42 g, Fiber 0.6469 g, Sugar 29 g, Protein 3 g
LUSCIOUS LEMON ANGEL ROLL (PAMPERED CHEF)
I found this in one of my pampered chef recipe books and it has become my favorite dessert to serve. This recipe makes two rolls, and once I brought one roll to a potluck, and wrapped the other one in wax paper and put it in a ziplock bag and froze it!! We pulled it out a few weeks later and it was just as delicious even after being defrosted! Enjoy!
Provided by merrilife
Categories Dessert
Time 1h
Yield 2 rolls, 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 234.2, Fat 5.1, SaturatedFat 3.1, Cholesterol 15.6, Sodium 255.6, Carbohydrate 45.3, Fiber 0.7, Sugar 24.2, Protein 3.8
LUSCIOUS LEMON ANGEL ROLL
Yield 12
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F. Cut an 18-inch-long piece of Parchment Paper. Press into bottom and up sides of Large Bar Pan. Prepare cake mix according to package directions; pour batter over parchment, spreading evenly. Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven to Cooling Rack. 2. Sprinkle 1/2 cup of the powdered sugar over cake using. Place a sheet of parchment over cake. Place cooling rack upside down over parchment and carefully turn cake out at once. Remove pan and parchment from bottom of cake. Starting at one short side, roll up cake in parchment. Cool completely. 3. Unroll cake and transfer to Large Grooved Cutting Board; discard parchment. Spread cake with 1/4 cup of the ice cream topping, pressing lightly using Skinny Scraper. Combine cream cheese and remaining 1/4 cup powdered sugar in Batter Bowl; mix well. Zest lemon; juice lemon to measure 1 tablespoon juice. Add zest and juice to cream cheese mixture; whisk using Stainless Whisk. Add food coloring, if desired; mix well. Fold in 1 cup of the whipped topping; gently spread over ice cream topping to within 1 inch of edge; re-roll cake. 4. Sprinkle with additional powdered sugar. Slice using Bread Knife. Attach open star tip to Easy Accent® Decorator; fill with remaining whipped topping. Garnish each serving with whipped topping, strawberry fan, lemon slice and remaining ice cream topping. Yield 12 servings of Cook's Tips: For Chocolate Mousse Cake Roll, prepare cake according to recipe directions in Steps 1 and 2. Unroll cake; discard parchment. Combine 1 package (8 ounces) cream cheese, softened, 1/3 cup powdered sugar, 3 tablespoons unsweetened cocoa powder and 1 tablespoon milk; mix well. Fold in 1 cup thawed whipped topping; gently spread over cake to within 1 inch of edge; re-roll cake. Sprinkle with additional powdered sugar. Slice and serve with additional whipped topping and chocolate sauce.
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