Back to Readers' Favorite Recipes Lemon Cake Roll

Cake Ingredients

5 eggs, separated
2 Tablespoons water
1 Tablespoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
2 Tablespoons grated lemon peel
6 packets Equal®

Filling Ingredients

1/8 teaspoon salt
3 Tablespoons lemon juice
3 egg yolks
4 packets Equal®
1 teaspoon grated lemon peel
1/2 cup low-calorie topping, whipped


To Make Cake:
Beat egg yolks and water until thick and lemon-colored. Gradually fold in vanilla, flour, baking powder, and grated lemon peel. Beat egg whites until stiff, but not dry, and peaks form. Beat in egg yolk mixture. Spread batter into wax-paper-lined 11x15-inch jelly roll pan sprayed with non-stick coating. Bake in preheated 400 degree F oven 10 to 12 minutes. Remove from pan immediately adn place on clean kitchen towel. Remove wax paper and sprinkle Equal® over cake. Cool cake, then unroll.

To Make Filling:
In small, heavy saucepan, combine salt, lemon juice, and egg yolks. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in Equal® and lemon peel. Fold whipped topping into cooled filling mixture.

Spread unrolled cake with filling. Roll again. Refrigerate 1 to 2 hours.

Nutritional Information

Serving size: 1 slice
Yield: 10 slices
Exchanges: 1 Bread, 1/2 Fat
Nutrition: 94 Calories, 5g Protein, 8g Carbohydrate, 4g Fat

From The Free & Equal Dessert Cookbook. Used with permission.

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Last Updated: Wednesday August 30, 2006 13:42:52
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