Luscious Lemon Cake Roll

Name: Luscious Lemon Cake Roll
Ingredients: 4 large eggs,; , room temperature; 3/4 cup sugar, divided; 1 tablespoon canola oil; 1 teaspoon lemon extract; 2/3 cup cake flour; 1 teaspoon baking powder; 1/4 teaspoon salt; Confectioners' sugar; 1 can (14 ounces) sweetened condensed milk; 1/3 cup lemon juice; 2 teaspoons grated lemon zest; 7 drops yellow liquid food coloring, divided; 1-1/2 cups whipped topping; 1/2 teaspoon water; 1/2 cup sweetened shredded coconut

16 ingredients

5 steps

Ingredients

4 large eggs,
, room temperature
3/4 cup sugar, divided
1 tablespoon canola oil
1 teaspoon lemon extract
2/3 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
2 teaspoons grated lemon zest
7 drops yellow liquid food coloring, divided
1-1/2 cups whipped topping
1/2 teaspoon water
1/2 cup sweetened shredded coconut

Directions

1

Line a greased 15x10x1-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 1/4 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 zest 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

In a large resealable plastic bag, combine water and remaining food coloring; add coconut. Seal bag and shake to tint. Sprinkle the coconut over cake. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.