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Title: Elegant Lemon Cake Roll
Categories: Dessert
Yield: 8 Servings
| 4 | Eggs; separated | |
| 1/4 | c | Sugar |
| 1 | ts | Lemon extract |
| 1 | tb | Oil, vegetable |
| 1/2 | c | Sugar |
| 2/3 | c | Flour, cake; sifted |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| Sugar, powdered | ||
| 1/2 | c | Coconut, flaked |
| 1/2 | ts | Water |
| 2 | dr | Food coloring, yellow |
| CREAMY LEMON FILLING | ||
| 14 | oz | Milk, sweetened condensed |
| 1/3 | c | Lemon juice |
| 2 | tb | Lemon rind; grated |
| 5 | dr | Food coloring, yellow |
| 4 | oz | Whipped topping, frozen; thawed |
Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside.
Beat egg whites until foamy; gradually add 1/2 cup sugar, beating unitl stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder, and salt; fold into egg mixture.
Grease a 15x10x1" jellyroll pan, and line with waxed paper; grease and flour waxed paper. Spread batter evenly in pan. Bake at 375 degrees for 10 to 12 minutes.
Sift powdered sugar in a 15x10" rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out on sugar. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down.
Unroll cake; srpead with half of Creamy Lemon Filling, and reroll. Place on serving plat, seam side down; spread remaining filling on all sides.
Combine coconut, water, and food coloring in a plastic bag; close securely, and shake well. Sprinkle colored coconut over cake roll. Refrigerate for 1 to 2 hours before serving.
Creamy Lemon Filling: Combine sweetened condensed milk, lemon juice, lemon rind, and food coloring; mix well. Fold in whipped topping. Yield: about 3 cups.
SOURCE: Southern Living Magazine, April, 1980. Typos by Nancy Coleman.
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