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Monday, April 2, 2018


This Easter I was looking for a light dessert recipe with a spring like flair....and this recipe turned out to be just right.  The family raved about it, so I'm sharing it with you!  But, don't wait until next Easter, this dessert would work well when you're looking for a nice light dessert with plenty of lemony cream flavor.


4 eggs, separated
3/4 cup sugar, divided
1 Tbsp. canola oil
1 tsp. lemon extract
2/3 cup cake flour
1 tsp. baking powder
¼ tsp. salt
powdered sugar

Lemon Filling
1 can (14 oz.) sweetened condensed milk
1/3 cup lemon juice
2 tsp. grated lemon peel
5 drop yellow, liquid food coloring
1 ½ cups whipped topping (I used the Cool Whip lite version)
*1 jar lemon curd 

¼ cup coconut
2 drops food coloring


Line a greased 15x10x1 inch baking pan with waxed paper and grease the paper; set aside.  In a large bowl. beat egg yolks until lemon-colored.  Gradually beat in ¼ cup sugar.  Stir in oil and lemon extract; set aside.

In another bowl, beat egg whites on medium speed until soft peaks form.  Gradually add the remaining sugar, 2 Tbsp at a time until stiff glossy peaks form and sugar is dissolved.  Fold into egg yolk mixture.  Combine the flour, baking powder and salt; fold into egg mixture.  

Transfer to prepared pan.  Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn cake onto a kitchen towel dusted with powdered sugar.  Gently peel off waxed paper.  Roll up cake in towel, starting with one of the short sides.  Cool completely on a wire rack.  

For filling, in a small bowl, combine the milk, lemon juice, lemon peel and food coloring.  Fold in whipped topping.  Unroll cake; First spread the jar of lemon curd over the cake to within 1 inch of edges.  Spread a light layer of the whipped topping mixture over the curd, again to within 1 inch of the edges.  Roll up and place seam side down on a platter.  Spread the remaining whipped filling over the cake.  

In a ziploc bag, add coconut and whatever color of food coloring you choose; shake to tint.  Sprinkle the coconut over the cake.  Refrigerate for at least 2 hours before serving.  Refrigerate leftovers.

*Adding the base layer of lemon curd was my modification to the recipe. I thought the added burst of lemon flavor would be fun and the different texture would also provide some added interest to the finished product.  

adapted from:

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