Lemon Sponge Cake

Cake rolls are one of the easiest desserts to make and they are a sure crowd-pleaser because they are so adaptable to individual tastes. The cake itself is simple to make and takes a minimal amount of baking time so you don’t have to spend a great deal of time in a hot kitchen, which is particularly nice during the summer months. The filling and frosting can be made of almost anything or any flavor that you like. From jams and jellies to puddings or plain whipped cream, the only limit is your imagination. This is a wonderful dessert for those hot summer days when you want a dessert that is satisfying but not heavy. It is also lower in calories and lower in sugar so it’s useful if you have diabetic friends or those who are steering clear of a lot of heavy sugary foods.

Ingredients For Cake
4 large eggs (at room temperature), separated
3/4 cup plus 1 Tbsp. granulated sugar
1 Tbsp. vegetable oil
1/2 tsp. of lemon oil ( 1 tsp. of lemon extract can also be used)
2/3 cup of fine cake flour, sifted
1 tsp. of baking powder
1/8 tsp. of salt ¼ cup of confectioners (powdered) sugar, for dusting

Ingredients For Lemon Filling
1- 14 oz. can of sweetened condensed (not evaporated) milk
1/3 of freshly squeezed lemon juice. This will take about 3 to 4 lemons. Microwave the lemons for 10 to 15 seconds before juicing to get the maximum amount of juice.
2 Tbsp. grated lemon zest
2 1/2 cups of non-dairy whipped topping
yellow food coloring if desired

Directions
Preheat oven to 375 degrees F. / 190 C.
Grease a 15x10x1 inch baking pan and line it with waxed paper. Grease the waxed paper as well and set pan aside.
In a large mixing bowl, beat egg yolks until they become a bright lemon color. Beat in 1/4 cup of the sugar gradually.

Stir in vegetable oil and lemon zest or extract.
In a separate bowl using clean beaters, beat the egg whites until they form soft peaks. Add the remaining sugar a little at a time and continue to beat until the peaks are glossy and stiff.
Gently fold the egg whites into the egg yolk mixture.
Sift together the baking powder, salt, and flour and fold it carefully into the eggs.
Place batter into prepared baking pan and use a spatula to smooth the top.
Bake in preheated oven for 9 to 11 minutes or until top is lightly browned and will spring back when lightly touched.

While cake is baking, dust a clean kitchen towel with powdered sugar. A sifter or a strainer works well for this.
When cake is done, turn it over onto the dusted towel and remove parchment or waxed paper.
Starting with a short side, roll the cake up in the kitchen towel and allow it to cool for about 30 minutes on a cooling rack.

When the cake is cooled gently unroll the cake and spread one half of the filling onto the surface of the cake. Make sure to leave about 1 inch around each edge with no filling. This will allow for the filling to spread as you re-roll the cake.

Roll cake up again and place it onto a serving tray with the seam side down. Use remaining filling to frost the outside of the cake if desired. If you don’t want to frost the outside, simply dust it lightly with powdered sugar.

Instructions For Filling
In a medium sized bowl combine the sweetened condensed milk, lemon zest, lemon juice, and a few drops of yellow food coloring.
Fold the whipped topping gently into the mixture.

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