Lemon roll
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Lemon roll
  Lemon    Cakes    Rolls  
Last updated 6/12/2012 1:22:04 AM. Recipe ID 54528. Report a problem with this recipe.
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      Title: Lemon roll
 Categories: Cakes, Jellyroll
      Yield: 8 Servings
      1 c  Plus 2 Tablespoons sifted ca
      1 ts Baking powder
    1/4 ts Salt
      6    Eggs; separated
      1 c  Superfine granulated sugar
  1 1/2 ts Lemon rind; grated
      3 tb Lemon juice
      1    Confectioners sugar

MMMMM--------------------SUPER LEMON FILLING-------------------------
    2/3 c  Sugar
      3 tb Cornstarch
    2/3 c  Water
      2    Egg yolks; slightly beaten
      1 tb Butter
      2 tb Lemon rind; grated
    1/4 c  Lemon juice
  Butter a 15x10x1 jelly roll pan, line with wax paper, butter paper.
  Sift flour, baking powder and salt onto wax paper. Beat the egg
  whites in a medium bowl with electric mixer on high speed until
  frothy. Add 1/2 cup of the sugar, 1 Tablespoon at a time, beating
  until the meringue forms stiff, glossy peaks. Beat the egg yolks in a
  small bowl with the electric mixer and the same beaters, without
  washing, until light. Add the remaining sugar 1 tablespoon at a time,
  beating until mixture is thick and creamy. Add lemon juice and rind.
  By hand, add the flour mixture gradually, beating until smooth. Fold
  egg mixture into meringue until no streaks of white remain. Spread
  batter evenly in prepared pan. Bake in a moderate oven 350~, for 15
  minutes or until cake springs back when lightly touched with
  fingertips. Cool in pan on wire rack 5 minutes. Invert pan on a clean
  cloth that has been generously sprinkled with confectioners sugar.
  Carefully peel off paper. Trim off any crispy edges then roll up with
  towel, starting at one of the short sides. Cool completely on wire
  rack. Unroll cooled cake; spread with Super Lemon Filling. Re-roll,
  then wrap firmly in wax paper, refrigerate until firm.
   To serve: Remove wax paper, place roll on serving platter and
  sprinkle with powdered sugar.
   For Filling: Combine sugar and cornstarch in a small saucepan. Stir
  in water. Cook, stirring constantly until mixture thickens and
  bubbles, 1 minute. Remove from heat. Beat half the hot cornstarch
  mixture into beaten egg yolks, then stir back into saucepan. Cook one
  minute longer. Stir in butter, lemon rind and juice. Place piece of
  plastic wrap directly on filling to prevent skin forming. Refrigerate
  until ready to use.

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Recipe ID 54528 (Apr 03, 2005)

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