Lemon Roll(Low Fat)

* Exported from MasterCook *

Lemon Roll (Low Fat)

Recipe By : 365 Delicious Low Fat Recipes Phyliis Kohn 1995 p.253
Serving Size : 8 Preparation Time :0:00
Categories : Cakes- Rolls, Roulades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup frozen egg substitute, thawed (or 2 eggs)
2/3 cup granulated sugar
1/3 cup water
1 teaspoon vanilla extract
3 tablespoons powdered sugar

LIGHT LEMON FILLING:
2/3 cup sugar
3 tablespoons cornstarch
2/3 cup water
1 egg yolk
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest

NOTE: Prepare filling a few hours BEFORE making the cake so that it has
time to set up and chill.

FILLING:
In a small saucepan, combine sugar and cornstarch. Stir in 2/3 cup
water. Cook over medium-low heat, stirring constantly, until mixture
becomes translucent, thickens and bubbles, 6 to 8 minutes. Cook 1 minute
longer. Remove from heat.

In a small bowl, beat 1/2 of hot mixture into egg yolk, then stir back
into saucepan. Cook, stirring, 1 minute longer. Stir in lemon juice and
lemon zest. Pour into a small bowl. Press plastic wrap directly on
surface. Refrigerate at least 3 hours, or until very cold.


CAKE:

OVEN: 375
Coat a 10 x 15-inch jelly roll pan with cooking spray. Line bottom of
pan with wax paper, trim off excess paper from edges and coat again with
cooking spray. On a sheet of wax paper, combine flour, baking powder and
salt.

In small bowl of electric mixer, beat egg whites with cream of tartar on
high speed til firm peaks form; set aside. In large bowl of electric
mixer, beat egg substitute until thick and creamy, about 1 minute; lower
speed.

Gradually add sugar, beating constantly, until mixture is very thick,
about 2 minutes. Stir in 1/3 cup water and vanilla. Add flour mixture,
stirring until combined. Fold in beaten egg whites. Spread batter evenly
in prepared pan.

Bake 12 to 13 minutes, or until cake just begins to pull away from the
sides of the pan and springs back when lightly pressed with a small
metal spatula.

Loosen cake around edges with a knife. Invert pan onto a clean kitchen
towel dusted with 2 tbsps. powdered sugar; peel off wax paper. Gently
roll up cake and towel together from short end. Place roll, seam side
down, on a wire rack; let cool completely.

When cool, unroll cake carefully. Spread with Light Lemon Filling. To
start rerolling, lift end of cake with towel. Place roll, seam side down
on serving platter. Dust with remaining 1 tbsp. powdered sugar.

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