Lemon Angel Cake Roll

Lemon Angel Cake Roll is a recipe from the "Taste Of Home Cooking School" magazine.  Last week Joe and I went to the "Women's Show" here in Hutchinson because his company is a sponsor, as well as "Taste Of Home".  A guest Chef representing "Taste Of Home" put on a cooking demonstration in which he cooked 10 recipes from the magazine attendee's had been given in which to 'follow along'.  Unfortunately Joe and I had to leave mid-way through the presentation, but later that night as I was perusing through the magazine, the photo of the lemon roll caught my attention... it's one of those photo's that make you go..... "YUMMMM that looks really good.... I should try that!"  So I did!

I love to peruse through many cook books and cooking magazines looking for the next new recipe to try... and I must admit... recipes that have photos of the finished dishes certainly grab my attention first and most.  After all.... isn't it said that we eat with our eyes first?  I wish I could include the photo of this beautiful cake along with this blog, so that you can see why it grabbed my attention so quickly... but... being among the techno challenged... all I can do is describe it and encourage you to try it... because word of mouth promotion is pretty strong too!

Lemon Angel Cake Roll is basically a baked meringue that bakes into a flat angel food cake, then after cooling, the cake is spread with this really yummilious lemon filling, rolled up, and sprinkled with powdered sugar!  WOWZERS!!!!  This dessert is sooooo delicious... it's sweet and tart... yet also light and low fat, since it's mainly made with just egg whites.  I was surprised to find out that after a couple days of sitting on the counter covered.... the cake stayed fresh and tasty... I was afraid the filling would have made the cake turn mushy the next day... but it did not.  And I have to admit.... it is just as pretty to look at as it is to eat!  A PERFECT Spring and/or Summer treat!  I just had to share this recipe with my blogger friends.  Below is the recipe.

CAKE:
9 egg whites (MUST be room temperature)
1-1/2 tsp vanilla extract
3/4 tsp cream of tartar
1 cup, plus 2-TBSP sugar
3/4 cup cake flour (HAS TO BE CAKE FLOUR)
1 TBSP confectioners' sugar

FILLING:
1 cup sugar
3 TBSP cornstarch
1 cup water
1 egg, lightly beaten
1/4 cup lemon juice
1 TBSP grated lemon peel
Additional confectioners' sugar for sprinkling on top of rolled filled cake

1.  Preheat oven to 350.  Line a 15-in. X 10-in. X 1-in. baking pan with waxed paper, lightly coat with cooking spray and set aside.

2.  Place egg whites in a large mixing bowl, add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form.  Gradually beat in sugar, 2 TBSP at a time, on high until stiff glossy peaks form and sugar is dissolved.  Fold in flour, about 1/4 cup at a time.

3.  Carefully spread batter into prepared pan.  Bake at 350 for 15-20 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn cake into a kitchen towel dusted with 1 TBSP confections' sugar.  Gently peel off waxed paper.  Roll up cake in towel jelly-roll style, starting with a short side.  Cool completely on a wire rack.

4.  In a large saucepan, combine sugar and cornstarch; stir in water until smooth.  Cook and stir over medium-high heat until thickened and bubbly.  Reduce heat; cook and stir 2 minutes longer.  Remove from heat.  Stir a small amount of hot mixture into egg; return all back to the pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.  Remove from the heat.  Gently stir in lemon juice and peel.  Cool to room temperature without stirring.

5.  Unroll cake; spread with filling to within 1/2 in. of edges.  Roll cake up again.  Place seam side down on a severing platter; sprinkle with additional confectioner's sugar.

P.S.  I saved the egg yolks in the refrigerator in a plastic covered bowl, so that I can use them to make creme anglaise to pour over fresh berries after this DELISH cake has all been devoured!  I am sure there will be a recipe to follow in a later blog for the creme anglaise!