The key to preventing cracks: pre-rolling the cake before it is filled and allowing it to cool while in the rolled position. Our recipe gives three filling options: hazelnut, strawberry-cream or lemon-cream (pictured).

Source: Midwest Living

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Recipe Summary

prep:
30 mins
stand:
30 mins
bake:
12 mins
cool:
1 hr
total:
2 hrs 12 mins
Servings:
10
Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a medium bowl stir together flour and baking powder; set aside.

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  • Preheat oven to 375°F. In a medium mixing bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.

  • Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared baking pan.

  • Bake for 12 to 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack. Meanwhile, prepare desired filling.

  • Unroll cake; remove towel. Spread cake with Lemon-Cream Filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for up to 6 hours.

Nutrition Facts

219 calories; fat 10g; cholesterol 116mg; saturated fat 5g; carbohydrates 30g; mono fat 3g; poly fat 1g; trans fatty acid 0g; insoluble fiber 1g; sugars 24g; protein 4g; vitamin a 388.7IU; vitamin c 0mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.4mg; vitamin b6 0mg; folate 24.2mcg; vitamin b12 0.3mcg; sodium 90mg; potassium 55mg; calcium 40.4mg; iron 0.7mg.
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