Lemon Crème Roll

Cake:

5 Large Eggs, separated

½ Cup Sugar

½ Cup Flour

½ Teaspoon Lemon Extract

1 Teaspoon Vanilla

¼ Cup Powdered Sugar

 

Filling:

8 oz Reduced Fat Cream Cheese

½ Cup Powdered Sugar

2 Tablespoons Lemon Juice

 

Cake

  1. Preheat oven to 350

  2. Lightly grease jelly roll pan. Line with waxed paper then grease waxed paper.

  3. In a large mixing bowl beat egg white on high speed until soft peaks form.

  4. Continue beating at high speed while very gradually adding ¼ cup sugar, until stiff peaks form. Set aside.

  5. In a small bowl beat the egg yolks, vanilla, lemon extract and remaining ¼ cup sugar for 5 to 10 minutes until very thick and lemon colored.

  6. Stir flour into egg yolk mixture.

  7. Gently fold the egg yolk mixture into the beaten egg whites.

  8. Spread batter evenly into prepared jelly roll pan.

  9. Bake 10 - 15 minutes until the top springs back when lightly touched.

  10. Sift powdered sugar onto a "flour sack" kitchen towel in a shape just slightly larger than the jelly roll pan.

  11. With a spatula carefully loosen the sides of the cake from the pan.

  12. Quickly invert the cake (pan and all) onto the prepared kitchen towel.

  13. Carefully remove the waxed paper from the cake.

  14. Trim ¼" from the edges of the cake.

  15. Starting from the short side roll the cake in the towel. 

  16. Cool completely on a wire rack while the cake is rolled in the towel.

Filling

  1. Place softened cream cheese in mixing bowl. Beat on high for about 1 minute until creamy. 

  2. Stir in ½ cup powdered sugar, and lemon juice.  Beat again until fluffy.

  3. Carefully unroll the cake, letting it lay flat on the towel.

  4. Spread cream cheese mixture evenly over top of cake.

  5. Gently re-roll cake without the towel.

  6. Wrap cake roll in plastic and refrigerate or freeze until ready to serve.

  7. Place cake on a serving plate and sprinkle with powdered sugar.

  8. Slice in 3/4" slices and serve.