Wednesday, April 24, 2013

Lemon Cream Rolled Cake

Lemon Cream Rolled Cake

3 eggs
1 3/4 cups Betty Crocker® SuperMoist® yellow cake mix
1/3 cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons powdered sugar

1 cup whipping cream
2 tablespoons powdered sugar
4 teaspoons grated lemon peel

1 tablespoon powdered sugar

1. Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray foil and sides of pan with baking spray with flour. Place paper baking cup in each of 8 regular-size muffin cups.
2. In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water, lemon juice, oil and 2 teaspoons lemon peel. Beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/4 cups batter into foil-lined pan; spread evenly. Divide remaining batter among muffin cups.
3. Bake 13 to 15 minutes or until cake (or cupcakes) springs back when lightly touched in center. If necessary, run knife around edge of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely, seam side down, on cooling rack, about 1 hour 15 minutes. Remove cupcakes from pan; cool completely and freeze for another use.
4. In chilled large glass or metal bowl, beat whipping cream and 2 tablespoons powdered sugar on medium speed until foamy, then on high speed until stiff peaks form. Fold in 4 teaspoons lemon peel.
5. Unroll cake carefully and remove towel. Spread filling evenly over cake; roll up cake. On serving platter, arrange cake, seam side down; cover loosely and refrigerate at least 1 hour. Before serving, sprinkle with 1 tablespoon powdered sugar. Store covered in refrigerator

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