4 eggs, separated
3/4 cup sugar, divided
1 tsp. lemon extract
2/3 cup cake flour
1 tsp. baking powder
¼ tsp. salt
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: www.tasteofhome.com
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