Moist Lemon Angel Cake Roll Recipes

MOIST LEMON ANGEL CAKE ROLL RECIPE - (4.2/5)

Steps:

• Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 15-inch x 10-inch x 1-inch baking pan with waxed paper; lightly coat paper with cooking spray and set aside. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time. Carefully spread batter into prepared pan. Bake at 350°F for 15 to 20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with 1 tablespoon 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. In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, peel and food coloring if desired. Cool to room temperature without stirring. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.

LEMON ANGEL FOOD CAKE ROLL

Steps:

• Preheat the oven to 350 degrees. Prepare a 10x15x1 baking sheet with parchment paper and very lightly spray the sides with a non-stick cooking spray.
• Prepare the angel food cake mix according to the instructions on the box.
• Pour the prepared cake batter onto the baking sheet. It will fill up good and that's normal. Bake the cake for 15-20 minutes or until the top is golden brown. The cake will rise in the oven. Take it out and let it cool for 5 minutes and the top will come back down.
• Lay a tea towel out and sprinkle with powdered sugar. Take a knife and separate the cake from the baking sheet around the edges and flip it over onto the dusted towel. The parchment paper will be stuck to the bottom of the cake. Carefully remove the parchment paper.
• Starting at the short end of the tea towel, tightly roll up the cake and allow it to completely cool on a wire rack, or however you can let it cool.
• Prepare the filling now by mixing together the lemon curd and pudding mix in a large bowl. Fold in the whipped topping.
• When the cake is cooled completely, carefully unwrap it from the towel. Spread the filling mixture all over the cake about 1/2-inch thick from the edges to give the filling room to spread when it's rolled. Tightly roll the cake back up without the towel, cover it, and place the cake into the freezer to set.
• Once set the way you like it, slice off the ends for a pretty appearance and keep slicing for you, your family, or your guests. ENJOY!

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 ANGEL ROLL (PAMPERED CHEF)

Steps:

• Preheat oven to 350 degrees.
• Cut 18 inch long piece of parchment paper, press into bottom and up sides of cookie sheet or pan.
• Prepare angel food cake mix as directed on box, pour batter over parchment (spread evenly).
• Bake 30-35 minutes or until top springs back when lightly touched with fingertip.
• Remove and allow to cool.
• Sprinkle ½ cup of powdered sugar over cake. Place sheet of parchment over cake and carefully turn cake over onto clean dish towel.
• Remove pan, and starting on the short end, roll up cake with towel and parchment. Leave rolled up and cool completely in fridge.
• Unroll cake and transfer to clean surface, discard parchment on top.
• Spread ¼ cup of strawberry ice cream topping on cake, press lightly.
• Combine cream cheese and ¼ cup of powdered sugar.
• Add 1 T of lemon zest ( I personally like about 2 T and lots of juice to make it really a strong lemon flavor).
• Add food coloring and mix well.
• Fold in 1 cup of the whipped topping, gently spread over the strawberry topping (within 1 inch of the edges).
• Reroll the cake (without the parchment paper!).
• Sprinkle with additional powdered sugar and slice with serrated knife.
• Garnish with whipped topping, fresh strawberries and lemon slices.