Try this Lemon Angel Roll recipe, or contribute your own.
Suggest a better descriptionHeres the other recipe from the Readers Digest book. Preheat oven to 300. Spray 15 X 10 X 1 jelly roll pan with cooking spray, line with wax paper, spray again. Sift 6 T of the granulated sugar with the flour and set aside Beat the egg whites, vanilla extract and cream of tartar @ moderate speed until foamy, then beat in the remaining granulated sugar, 1 T @ a time. Increase the speed to moderately high and beat the whites until they hold very soft peaks. Do not overbeat of cake will be tough. Sift 1/4 of the flour mixture at a time into whites and, with a rubber spatula, fold in gently but thoroughly. With spatula, spread batter evenly in pan and bake 20-25 minutes until pale tan and top springs back when touched. With thin bladed metal spatula, loosen cake around edges and invert immediately into a clean dish towel that has been sprinkled with 1 T confectioners sugar. Peel off the wax paper and trim any crisp edges. Sprinkle with half the remaining confectioners sugar and, starting at a narrow end, roll it up in the towel; cool seam side down for 1 hour on a wire rack. Meanwhile, prepare filling. In a small heavy saucepan combine the granulated sugar and cornstarch. Blend in the milk and lemon juice, set over moderate heat, and cook, stirring, for 3 minutes or until thickened and clear. Remove from heat and stir in the lemon rind. To fill, unroll cooled cake and remove towel. Whisk the filling until smooth,then spread evenly over cake leaving 1/2" margin at edge. Reroll the cake and set seam side down on platter. Sift remaining confectioners sugar over. Cut slightly on bias into 1" slices. Variation: strawberry filling: Whirl 1/2 c. sliced fresh or frozen dry pack strawberries in food processor or blender for 30 seconds or until smooth. In small heavy saucepan, combine 3 T sugar and 2 T cornstarch. Blend in 3/4 c evaporated skim milk, strawberry puree, and 1 & 1/4 T lemon juice. Set over moderate heat and cook, stirring, 3 minutes or until thickened and clear. Remove from heat, stir in 1/2 c thinly strawberries, cover, cool to room temperature. Fill and roll. Posted to Digest eat-lf.v096.n236 From: dana@mattmccoy.com (Dana Muller) Date: Tue, 3 Dec 1996 18:04:08 -0600
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2089g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 2391 | ||
Calories from Fat: 43 (2%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 4.8g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1981.5mg | 68 % | |
Potassium 2449.9mg | 64 % | |
Total Carbohydrate 427.4g | 126 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 420.2g | ||
Protein 156.4g | 223 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2391
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.