Lemon Cake Roll



• 5 egg whites, room temperature

•3/4 cup sugar

• 1-1/2 tsp water

• 1-1/2 tsp Watkins Lemon Extract

• 1/8 tsp salt

• Powdered sugar

• 3/4 cup sifted cake flour

• 3 tbsp Watkins Lemon Dessert Mix

• 1/4 cup sugar

• 1/3 cup orange juice

• 3/4 cup water



Preparation

Coat a 15x10x1-inch/38x25x2.5-cm jelly roll pan

with Watkins Cooking Spray and line with wax paper.

Coat wax paper with cooking spray; set aside.

Preheat oven to 350ºF. Beat egg whites until foamy.

Add sugar 1 tbsp at a time, beating well after each addition.
Beat until stiff peaks form and all sugar is dissolved.

Add water, lemon extract, and salt; beat well. With spatula, fold in flour.

Spread batter evenly in prepared pan.

Bake for 8 to 10 minutes.

Sift powdered sugar in a large rectangle on a clean kitchen towel.

Loosen cake from pan and turn out onto sugared towel. Peel off wax paper.

Starting at narrow end, roll up cake and towel together. Let cool on wire rack, seam side down.


While cake is cooling, combine remaining ingredients in small sauce pan.

Cook over medium heat until mixture begins to boil and thicken;

cook 1 minute. Remove from heat and cover surface with plastic wrap.

Let cool to room temperature. Unroll cake and spoon filling evenly over top,

staying about 1 inch from edges.

Re-roll cake (without towel) and place seam side down on serving plate.

Keep refrigerated. Makes 8 servings

Debbie Nelsen
Waupaca, WI
Watkins Online