Luscious Lemon Cake Roll
Prep time: 
Cook time: 
Total time: 
Serves: 10 Slices
  • 4 Eggs, separated
  • ¾ Cup Sugar, divided
  • 1 Tablespoon Canola Oil
  • 1 Teaspoon Lemon Extract
  • ⅔ Cup Cake Flour
  • 1 Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • Confectioners' Sugar
  • 1 Can (14 ounces) Sweetened Condensed Milk
  • ⅓ Cup Lemon Juice
  • 2 Teaspoons Grated Lemon Peel
  • 7 Drops Yellow Liquid Food Coloring, divided
  • 1-1/2 Cups Whipped Topping
  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in ¼ cup sugar. Stir in oil and lemon extract; set aside.
  2. In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture.
  3. Transfer to prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, starting with a short side. Cool completely on a wire rack.
  4. For filling, in a small bowl, combine the milk, lemon juice, lemon peel and 5 drops of food coloring. Fold in whipped topping. Unroll cake; spread half of the filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter. Spread remaining filling over cake.
  5. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.
Recipe by I'm At Home Baking! at