Best 3 Lemon Cake Roll Recipes

LEMON CAKE ROLL

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.

LUSCIOUS LEMON CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/4 cup sugar. Stir in oil and lemon extract; set aside. , In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture., Transfer to prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, combine the milk, lemon juice, lemon zest and 5 drops of food coloring. Fold in whipped topping. Unroll cake; spread half the filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter. Spread remaining filling over cake., In a small bowl, combine water and remaining food coloring; add coconut. Stir until coconut is evenly tinted. Sprinkle the coconut over cake. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

LEMON CAKE ROLL

Steps:

• To ready the cake roll: if lemon roulade has been refrigerated or frozen, set out to warm almost to room temperature. Combine marmalade and 1/2 tablespoon water in a small saucepan over medium-high heat. Simmer, stirring, for 1 1/2 minutes and remove from heat. Stir in lemon juice. Strain marmalade mixture through a medium-fine sieve and set aside until cooled and thickened but still spreadable.
• Carefully unroll roulade on a large sheet of wax paper dusted with powdered sugar. Spread marmalade mixture evenly over cake surface using a spatula or large knife. Lightly cover with wax paper.
• To prepare lemon cream: In a mixing bowl with mixer set on high speed, beat cooled lemon filling until completely smooth. In another mixing bowl with mixer set on high speed, beat heavy cream until firm peaks form. Beat lemon filling into whipped cream until smoothly incorporated.
• Spread roulade surface evenly with lemon cream, stopping about 1 inch from edges (to prevent filling from squeezing out during rolling). Roll up cake neatly, but not so tightly that filling squeezes out. Wrap tightly in wax paper, twisting ends of paper to keep cake from unrolling. Transfer to a tray or baking sheet and refrigerate for at least 4 hours and up to 48 hours.
• To serve: Trim ends of roll using a serrated knife. Dust length of cake roll with sifting of powdered sugar. Cut cake crosswise into slices using a sharp serrated knife.