Name: Moist Lemon Angel Cake Roll
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 servings
Ingredients: 1-1/2 teaspoons vanilla extract; 3/4 teaspoon cream of tartar; 9 large egg whites, room temperature; 1 cup plus 2 tablespoons sugar; 3/4 cup cake flour; 1 tablespoon confectioners' sugar; FILLING:; 1 cup sugar; 3 tablespoons cornstarch; 1 cup water; 1 large egg, lightly beaten; 1/4 cup lemon juice; 1 tablespoon grated lemon zest; Yellow food coloring, optional; Additional confectioners' sugar

Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Taste of Home Test Kitchen

Ingredients

1-1/2 teaspoons vanilla extract

3/4 teaspoon cream of tartar

9 large egg whites, room temperature

1 cup plus 2 tablespoons sugar

3/4 cup cake flour

1 tablespoon confectioners' sugar

FILLING:

1 cup sugar

3 tablespoons cornstarch

1 cup water

1 large egg, lightly beaten

1/4 cup lemon juice

1 tablespoon grated lemon zest

Yellow food coloring, optional

Additional confectioners' sugar

Instructions

1 Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray.

2 Preheat oven to 350°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time.

3 Gently spread batter into prepared pan. Bake until cake springs back when lightly touched, 15-20 minutes. Cool 5 minutes.

4 Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

5 In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes.

6 Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring.

7 Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.