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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
3 large eggs
3/4 cup sugar
1/2 tsp vanilla extract
3/4 cup flour
1 tsp baking powder
1/8 tsp salt
Lemon Layer
1/2 cup sugar
2 tbsp plus 1 tsp cornstarch
1/8 tsp salt
1/2 cup water
3 tbsp lemon juice
1 tsp grated lemon peel
1 large egg yolk, beaten
2 tbsp butter
Cream Cheese Layer
1 (3 oz) pkg cream cheese, softened
1 tbsp butter
2 tsp lemon juice
1/2 cup powdered sugar, plus additional for garnish
Preheat oven to 375. Spray a jelly roll pan with no-stick cooking spray. Line with wax paper. Spray wax paper with no-stick cooking spray.
Cake: Beat eggs in large bowl at medium speed of electric mixer about 5 minutes, or until foamy and lemon colored. Gradually beat in sugar. Blend in vanilla. Add flour, baking powder and salt. Beat at low speed just until blended. Pour into prepared pan.
Bake 8 to 10 minutes, or until wooden pick inserted in center comes out clean, cake is golden and pulling away from sides. Loosen warm cake from edges of pan. Invert onto towel dusted generously with powdered sugar. Trim crisp edges. Roll cake tightly in towel, starting at narrow end. Cool completely.
Filling: Combine sugar, cornstarch and salt in small saucepan. Blend in water, lemon juice and lemon peel. Cook over medium heat until thick and clear, stirring constantly. Remove from heat. Blend small amount of hot mixture into egg yolk. Blend back into hot mixture, stirring to combine. Stir in butter until smooth. Cool completely, stirring occasionally.
Cream Cheese Layer: Blend cream cheese, butter and lemon juice in small bowl. Mix in 1/2 cup powdered sugar.
Unroll cooled cake. Remove towel. Spread evenly with cream cheese mixture, followed by cooled lemon mixture. Re-roll cake tightly. Place seam side down on serving plate. Sift powdered sugar over cake. Cover tightly; refrigerate overnight.
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LEMON CREAM CHEESE JELLY ROLL
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
3 large eggs
3/4 cup sugar
1/2 tsp vanilla extract
3/4 cup flour
1 tsp baking powder
1/8 tsp salt
Lemon Layer
1/2 cup sugar
2 tbsp plus 1 tsp cornstarch
1/8 tsp salt
1/2 cup water
3 tbsp lemon juice
1 tsp grated lemon peel
1 large egg yolk, beaten
2 tbsp butter
Cream Cheese Layer
1 (3 oz) pkg cream cheese, softened
1 tbsp butter
2 tsp lemon juice
1/2 cup powdered sugar, plus additional for garnish
Preheat oven to 375. Spray a jelly roll pan with no-stick cooking spray. Line with wax paper. Spray wax paper with no-stick cooking spray.
Cake: Beat eggs in large bowl at medium speed of electric mixer about 5 minutes, or until foamy and lemon colored. Gradually beat in sugar. Blend in vanilla. Add flour, baking powder and salt. Beat at low speed just until blended. Pour into prepared pan.
Bake 8 to 10 minutes, or until wooden pick inserted in center comes out clean, cake is golden and pulling away from sides. Loosen warm cake from edges of pan. Invert onto towel dusted generously with powdered sugar. Trim crisp edges. Roll cake tightly in towel, starting at narrow end. Cool completely.
Filling: Combine sugar, cornstarch and salt in small saucepan. Blend in water, lemon juice and lemon peel. Cook over medium heat until thick and clear, stirring constantly. Remove from heat. Blend small amount of hot mixture into egg yolk. Blend back into hot mixture, stirring to combine. Stir in butter until smooth. Cool completely, stirring occasionally.
Cream Cheese Layer: Blend cream cheese, butter and lemon juice in small bowl. Mix in 1/2 cup powdered sugar.
Unroll cooled cake. Remove towel. Spread evenly with cream cheese mixture, followed by cooled lemon mixture. Re-roll cake tightly. Place seam side down on serving plate. Sift powdered sugar over cake. Cover tightly; refrigerate overnight.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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