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Lemon Cream Rolled Cake

Name: Lemon Cream Rolled Cake
Prep time: 20 min
Total time: 2 h 45 min
Yield: 12
Ingredients: 3 eggs; 1 3/4 cups Betty Crocker™ Super Moist™ 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

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Prep 20 min
Total 2 hr 45 min
Servings 12

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Lovely swirls of tender cake hold a creamy, sweet-tart filling. Great make-ahead dessert!

By Betty Crocker Kitchens

Updated Sep 24, 2015

Ingredients

Cake

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

Filling

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

Garnish

1 tablespoon powdered sugar

Make With

Betty Crocker Cake Mix

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Make sure you spread the cake batter evenly in the pan before baking. The cake sets quickly, and you want the resulting cake roll to be even.
tip 2
This cake roll holds well in the refrigerator for a few days. Cupcakes can be stored in freezer for up to 3 weeks.

Nutrition

220 Calories, 12g Total Fat, 3g Protein, 24g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 220

Calories from Fat: 110

Total Fat: 12g; 18%

Saturated Fat: 6g; 30%

Trans Fat: 0g

Cholesterol: 110mg; 36%

Sodium: 200mg; 8%

Potassium: 55mg; 2%

Total Carbohydrate: 24g; 8%

Dietary Fiber: 0g; 0%

Sugars: 15g

Protein: 3g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;