| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Jewish |
Cakes- roll, Roulades |
8 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 |
c |
Sifted cake flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
|
Egg whites |
| 1/8 |
ts |
Cream of tartar |
| 1/2 |
c |
Frozen egg substitute, thawed (or 2 eggs) |
| 2/3 |
c |
Granulated sugar |
| 1/3 |
c |
Water |
| 1 |
ts |
Vanilla extract |
| 3 |
tb |
Powdered sugar |
| 2/3 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 2/3 |
c |
Water |
| 1 |
|
Egg yolk |
| 1/4 |
c |
Fresh lemon juice |
| 2 |
ts |
Grated lemon zest |
INSTRUCTIONS
LIGHT LEMON FILLING
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.
Posted to JEWISH-FOOD digest V97 #006
Recipe by: 365 Delicious Low Fat Recipes Phyliis Kohn 1995 p.253
From: Linda Shapiro <lss@coconet.com>
Date: Mon, 06 Jan 1997 21:40:16 -0500
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”