Grease bottom and sides of a 15 x 10 inch jelly roll pan with vegetable oil; line pan wit waxed paper, and grease and flour waxed paper. Beat egg yolks in a large bowl at high speed with an electric mixer until thick and pale; gradually add 1/4 cup sugar beating constantly. Stir in oil and lemon extract; set aside. Beat egg whites at high speed until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry. Fold beaten egg whites into yolks. Combine flour, baking powder, and salt; gradually fold into egg mixture. Spread batter e4venly into prepared pan. Bake at 350 degrees for 8 to 10 minutes. Sift powdered sugar in a 15 x 10 inch rectangle on a cloth towel. When cake is done. immediately loosen from sides of pan, and turn out onto sugared towel. Peel off waxed paper. Starting at marrow end, roll up cake and towel together; cool completely on a wire rack, seem side down. unroll cake, and remove towel. Spread cake with half of creamy lemon filling; carefully
reroll. Place on a serving plate, seam side down; spread remaining filling on sides. Sprinkle cake with coconut. Chill 2 hours before serving.
Creamy Lemon Filling- Combine 1 (14 ounce) can sweetened condensed milk, 1 to 2 teaspoons grated lemon rind, 1/3 cup fresh lemon juice, and 5 drops of yellow liquid food coloring in a bowl; stir well with a wire whisk. Fold in 1 1/2 cups frozen whipped topping, thawed.
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