Creamy Lemon Angel Cake Roll

• Produce

  • 1 tbsp Lemon peel

• Refrigerated

  • 1 Egg
  • 9 Egg whites

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 3/4 cup All-purpose or cake flour
  • 3 tbsp Cornstarch
  • 3/4 tsp Cream of tartar
  • 1 tbsp Powdered sugar
  • 1 Powdered sugar
  • 1/2 cup Truvia baking blend or 1 cup granulated sugar
  • 1 tsp Vanilla extract
  • 1 cup Whipped cream

• Liquids

  • 1 cup Water

• Other

  • ½ cup + 1 Tbsp. Truvia Baking Blend (or 1 cup + 2 Tbsp. granulated sugar

Found on yummyhealthyeasy.com

Description

Ingredients

• 9 egg whites
• 1 tsp. vanilla extract
• ¾ tsp. cream of tartar
• ½ cup + 1 Tbsp. Truvia Baking Blend (or 1 cup + 2 Tbsp. granulated sugar)
• ¾ cup sifted all-purpose or cake flour
• 1-2 Tbsp. powdered sugar
• ½ cup Truvia Baking Blend or 1 cup granulated sugar
• 3 Tbsp. cornstarch
• 1 cup water
• 1 egg, lightly beaten
• ¼ cup lemon juice
• 1 Tbsp. grated lemon peel
• 1 cup whipped cream (can whip your own heavy whipping cream or use Cool Whip)
• powdered sugar, for topping

Directions

• Place the egg whites in a large bowl. Let stand at room temperature for 30 minutes.
• Meanwhile, line a 15x10x1-in. baking pan with parchment paper; lightly spray paper with cooking spray and set aside.
• Preheat oven to 350ºF. Add vanilla and cream of tartar to egg whites. Beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
• Fold in flour, about ¼ cup at a time. Spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes.
• Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with the short side. Cool completely on a wire rack.
• In a large saucepan, combine sugar and cornstarch. Whisk in water until smooth. Cook and stir over medium-high heat until thick and bubbly. Continue cooking for 1 minute. Remove from heat.
• Crack your egg in a small bowl and lightly beat. Stir a small amount of the hot mixture into the egg and slowly add the egg mixture to the return all to the pan, stirring constantly. Bring to a gentle boil and pull off heat. Gently stir in lemon juice and peel. Let cool down for a few minutes, then fold in whipped cream a little bit at a time.
• Unroll cake carefully and spread filling to within ½ of edges. Roll up again. Place seam side down on a serving plate. Sprinkle with powdered sugar, slice and serve! Enjoy!

Nutrition