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Categories:
eggs sugar lemon extract vegetable oil sugar cake flour baking powder salt powdered sugar lemon filling flaked coconut water coloring
Viewed: 35 - Published at: 2 years agoIngredients
- 4 eggs, separated
- 1/4 c. sugar
- 1 tsp. lemon extract
- 1 Tbsp. vegetable oil
- 1/2 c. sugar
- 2/3 c. sifted cake flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- powdered sugar
- Creamy Lemon Filling
- 1/2 c. flaked coconut
- 1/4 tsp. water
- 1 to 2 drops yellow food coloring
Method
- Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly.
- Stir in lemon extract and vegetable oil; set aside.
- Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff, but not dry.
- Fold yolk mixture into whites.
- Combine flour, baking powder and salt.
- Fold into egg mixture.
- Grease a 15 x 10 x 1-inch jellyroll pan and line with waxed paper; grease and flour waxed paper.
- Spread batter evenly in pan.
- Bake at 375° for 10 to 12 minutes.
- Sift powdered sugar in a 15 x 10-inch rectangle on a linen towel.
- When cake is done, immediately loosen from sides of pan and turn out on sugar.
- Peel off waxed paper.
- Starting at narrow end, roll up cake and towel together; cool on a wire rack seam side down. Unroll cake; spread with half of creamy lemon filling and re-roll. Place on serving plate, seam side down, and spread remaining filling on all sides.
- Combine coconut, water and food coloring in a plastic bag.
- Close securely and shake well.
- Sprinkle colored coconut over cake roll.
- Refrigerate for 1 to 2 hours before serving.
