Lemonade Roll
Yield
8 servingsPrep
10 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 4 | each |
egg yolks
|
*
|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
lemonade
frozen |
*
|
| 4 | each |
egg whites
|
*
|
| 3 ½ | ounces |
vanilla whip dessert mix
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 4 | each |
egg yolks
|
*
|
| 177 | ml |
sugar
|
|
| 177 | ml |
lemonade
frozen |
*
|
| 4 | each |
egg whites
|
*
|
| 101.2 | ml/g |
vanilla whip dessert mix
|
* |
Directions
Sift together flour, baking powder and salt.
Beat egg yolks until thick.
Beat in ½ cup sugar and add ½ cup thawed lemonade concentrate, alternating with flour mix.
Beat egg whites and remaining sugar until stiff peaks form.
Fold into lemon mix.
Spread in greased and floured jelly roll pan and bake at 375℉ (190℃) F 15 to 20 minutes.
Immediately loosen sides and invert onto towel sprinkled generously with powdered sugar.
Roll up carefully.
Let cool on rack.
Prepare vanilla whip dessert mix according to directions, substituting ¼ cup lemonade concentrate instead of water.
Unroll cake, spread filling and re-roll.
