Lemon Cake Roll

Use easy-to-prepare lemon cream pie filling to make this show-stopping dessert.

Recipe Yield:
Lemon Cake Roll
Amount Item
2  cups Prepared Foothill Farms® 135T Lemon Cream Pie Filling Mix (using half and half instead of milk)
6   Eggs
1  cup Sugar
1 1/2  tsp Lemon extract
1  cup Flour
1 1/2  tsp Baking powder
3/4  tsp Salt
  4-8 drops yellow food coloring
  Additional ingredients: Strawberries and Lemon slices, optional
  1. Preheat oven to 375°F.

  2. 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.

  3. 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.

  4. While the cake is baking, dust a flour sack towel with confectioners sugar. Invert the cake onto the prepared towel. Remove parchment.

  5. 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.

  6. Roll cake, Refrigerate 30 minutes or until ready to serve.

  7. Garnish with additional confectioners sugar, strawberries, and lemon slices, if desired.