Lemon roll(low fat)

 
                            Lemon Roll (Low Fat)
 
 Recipe By     : 365 Delicious Low Fat Recipes  Phyliis Kohn  1995  p.253
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes- Rolls, Roulades
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Vegetable cooking spray
    1      cup           sifted cake flour
    1      teaspoon      baking powder
      1/4  teaspoon      salt
    2                    egg whites
      1/8  teaspoon      cream of tartar
      1/2  cup           frozen egg substitute, thawed (or 2 eggs)
      2/3  cup           granulated sugar
      1/3  cup           water
    1      teaspoon      vanilla extract
    3      tablespoons   powdered sugar
 					
                         LIGHT LEMON FILLING:
      2/3  cup           sugar
    3      tablespoons   cornstarch
      2/3  cup           water
    1                    egg yolk
      1/4  cup           fresh lemon juice
    2      teaspoons     grated lemon zest
 
 NOTE: Prepare filling a few hours BEFORE making the cake so that it has
 time to set up and chill.
 
 FILLING:
 In a small saucepan, combine sugar and cornstarch. Stir in 2/3 cup
 water. Cook over medium-low heat, stirring constantly, until mixture
 becomes translucent, thickens and bubbles, 6 to 8 minutes. Cook 1 minute
 longer. Remove from heat.
 
 In a small bowl, beat 1/2 of hot mixture into egg yolk, then stir back
 into saucepan. Cook, stirring, 1 minute longer. Stir in lemon juice and
 lemon zest. Pour into a small bowl. Press plastic wrap directly on
 surface. Refrigerate at least 3 hours, or until very cold.
 
 
 CAKE:
 
 OVEN: 375
 Coat a 10 x 15-inch jelly roll pan with cooking spray. Line bottom of
 pan with wax paper, trim off excess paper from edges and coat again with
 cooking spray. On a sheet of wax paper, combine flour, baking powder and
 salt.
 
 In small bowl of electric mixer, beat egg whites with cream of tartar on
 high speed til firm peaks form; set aside. In large bowl of electric
 mixer, beat egg substitute until thick and creamy, about 1 minute; lower
 speed.
 
 Gradually add sugar, beating constantly, until mixture is very thick,
 about 2 minutes. Stir in 1/3 cup water and vanilla. Add flour mixture,
 stirring until combined. Fold in beaten egg whites. Spread batter evenly
 in prepared pan.
 
 Bake 12 to 13 minutes, or until cake just begins to pull away from the
 sides of the pan and springs back when lightly pressed with a small
 metal spatula.
 
 Loosen cake around edges with a knife. Invert pan onto a clean kitchen
 towel dusted with 2 tbsps. powdered sugar; peel off wax paper. Gently
 roll up cake and towel together from short end. Place roll, seam side
 down, on a wire rack; let cool completely.
 
 When cool, unroll cake carefully. Spread with Light Lemon Filling. To
 start rerolling, lift end of cake with towel. Place roll, seam side down
 on serving platter. Dust with remaining 1 tbsp. powdered sugar.
 
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