Creamy Lemon Angel Cake Roll Recipe

A light angel cake roll filled with a creamy lemon filling. It makes an impressive (lighter) dessert and uses NO butter or oil!

Serves: about 10


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


  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. 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.
  5. Visit Creamy Lemon Angel Cake Roll @ for full instructions.

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