Double Lemon Cake Roll
Cake
4 eggs
3⁄4 cup (175mL) granulated sugar
1⁄4 cup (50 mL) water
1⁄2 tsp (2 mL) vanilla
1⁄2 tsp (2 mL) lemon extract
2⁄3 cup (150 mL)
1tsp (5 mL) baking powder
1⁄4 tsp (1 mL) salt
Lemon Filling
1package (8 oz [250 g] ) light cream cheese, softened
1cup (250 mL) powdered sugar
1tbs (15 mL) lemon juice
2tsp (10 mL) grated lemon peel
To make Cake, place eggs in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip eggs about 3 minutes, or until very thick and lemon colored. Continuing on Speed 8, gradually add sugar, beating about 1 minute. Stop and scrape bowl.
Add water, vanilla, and lemon extract. Turn to Speed 4 and beat about 30 seconds. Continuing on Speed 4, gradually add flour, baking powder, and salt. Beat about 30 seconds, or until batter is smooth.
Line a 151⁄2 x 101⁄2 x 1" (39.4 x 26.7 x 2.5 cm) baking pan with waxed paper, aluminum foil, or parchment paper. Grease well. Pour batter into pan, spreading to corners. Bake at 375°F (190°C) for 11 to 13 minutes, or until toothpick inserted in center comes out clean. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove paper or foil. Roll cake and towel together. Cool completely on wire rack.
Meanwhile, to make Lemon Filling, place ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 11⁄2 minutes, or until well mixed. Spread on cooled cake roll.
When cool, unroll cake and spread with Lemon Filling. Reroll and sprinkle with powdered sugar.
Yield: 10 servings (1" [2.5 cm] slice per serving).
Per serving: About 217 cal, 6 g protein, 35 g carb, 6 g fat, 96 mg chol, 213 mg sodium.
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