Use easy-to-prepare lemon cream pie filling to make this show-stopping dessert.
|2 cups||Prepared Foothill Farms® 135T Lemon Cream Pie Filling Mix (using half and half instead of milk)|
|1 1/2 tsp||Lemon extract|
|1 1/2 tsp||Baking powder|
|4-8 drops yellow food coloring|
|Additional ingredients: Strawberries and Lemon slices, optional|
Preheat oven to 375°F.
In a large bowl, beat the eggs for 3 minutes. Gradually add the sugar; beat for 3 minutes or until thick and lemon colored. Add the lemon extract and yellow food coloring; beat until combined. Fold in the flour, baking powder, and salt.
Pour into a parchment lined 15 in. x 10 in. x 1 in. baking pan. Bake for 20-25 minutes or until the cake springs back when touched.
While the cake is baking, dust a flour sack towel with confectioners sugar. Invert the cake onto the prepared towel. Remove parchment.
Roll up jelly-roll style starting with the short end. Place on a cooling rack. Unroll the cake and spread with Foothill Farms® Lemon Cream Pie Filling.
Roll cake, Refrigerate 30 minutes or until ready to serve.
Garnish with additional confectioners sugar, strawberries, and lemon slices, if desired.