LET THE GOOD TIMES ROLL!
Challenge yourself like I did and give this roll cake a try. It’s definitely worth it. Here are some things to help you get it right like I did…first, make sure your egg whites come to room temperature. Once they’re ready, follow the instructions for making the cake batter, being sure to fold the flour in ¼ cup at a time. Bake it and then allow it to cool for just 5 minutes.
Once that happens, get a clean kitchen towel and dust it with powdered sugar. Then pop the cake onto it, peeling the parchment paper off the other side very carefully. Using the towel, roll up the cake starting with the short side. Let it cool completely. Then you’ll make the creamy lemony filling, being careful to fold in the whipped cream at the very end. Once it’s ready, unroll the cake very gently and spread the filling in. Roll it back up and place it on a serving dish with the seam facing down. Shake some powdered sugar on top, slice it up and serve it. No fears on wonky rolling with this one.
I found this refreshing recipe on the Yummy Healthy Easy blog. Click the link below to see the blog and full recipe for this Creamy Lemon Angel Roll.
CLICK HERE FOR RECIPE
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