Snowcapped Lemon Roll
A light, lemon-flavored sponge roll filled with tangy lemon curd and topped with fluffy meringue, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- In a small mixer, beat egg yolks at high speed on electric mixer until thick and lemon colored, about 5 minutes.
- Gradually add 1/3 cup of granulated sugar, beating constantly.
- Stir in finely shredded lemon peel and lemon juice.
- In a separate bowl, beat egg whites until soft peaks form.
- Gradually add remaining sugar and beat until stiff peaks form.
- Gently fold egg whites into the egg yolk mixture.
- Sift cake flour and salt over the egg mixture and gently fold in.
- Spread batter evenly in a greased 15x10-inch jelly roll pan lined with parchment paper.
- Bake in a preheated oven at 375°F (190°C) for about 12-15 minutes, or until the cake is golden and springs back when lightly touched.
- Remove from oven and immediately invert onto a clean towel dusted with powdered sugar.
- Carefully peel off parchment paper and roll the warm cake into a towel, starting from the short end, to shape it into a roll. Let cool completely.
- Unroll the cooled cake and spread with Lemon Filling.
- Re-roll the cake and top with prepared Meringue.
- Bake in a 350°F (175°C) oven for 10-12 minutes until meringue is lightly browned.
- Allow to cool slightly before serving.
Nutrition & Diet Analysis (per serving)
636
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).