Creamy Lemon Angel Cake Roll


  • 1 cup water
  • 1 egg lightly beaten
  • 1/4 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
  • 9 egg whites
  • 1 tsp. vanilla extract
  • 3/4 tsp. cream of tartar
  • 1/2 cup + 1 Tbsp. Truvia Baking Blend or 1 cup + 2 Tbsp. granulated sugar
  • 3/4 cup sifted all-purpose or cake flour
  • 1-2 Tbsp. powdered sugar
  • 1/2 cup Truvia Baking Blend or 1 cup granulated sugar
  • 3 Tbsp. cornstarch
    Creamy Lemon Angel Cake Roll


  1. Place the egg whites in a large bowl. Let stand at room temperature for 30 minutes.
  2. Meanwhile, line a 15x10x1-in. baking pan with parchment paper; lightly spray paper with cooking spray and set aside.
  3. 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.
  4. ...........
  5. Get full recipe >> CLICK HERE

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