Recipes Search-Header
Recipes Search-Header

Lemon Cream Cheese Jelly Roll

lemon-cream-cheese-jelly-roll

Cook Time: 20 Min

Yield: 6 to 8 Servings

Rating:
Click to rate this recipe!
Share:
lemon-cream-cheese-jelly-roll

Ingredients

  • CAKE
  • 3 large eggs
  • 3/4 C. sugar
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 3/4 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/8 tsp. salt
  • LEMON LAYER
  • 1/2 C. sugar
  • 2 Tbsp. plus 1 tsp. Clabber Girl® Corn Starch
  • 1/8 tsp. salt
  • 1/2 C. water
  • 3 Tbsp. lemon juice
  • 1 tsp. grated lemon peel
  • 1 large egg yolk
  • 2 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • CREAM CHEESE LAYER
  • 1 (3 oz.) pkg. cream cheese
  • 1 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 2 tsp. lemon juice
  • 1/2 C. powdered sugar

Directions

  1. HEAT oven to 375°F. Spray a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with no-stick cooking spray like Baker’s Joy®. Line with wax paper. Spray wax paper with no-stick cooking spray as well.
  2. BEAT eggs in large bowl at medium speed of electric mixer about 5 minutes, or until foamy and lemon colored. Gradually beat in sugar. Blend in vanilla. Add flour, baking powder and salt. Beat at low speed just until blended. Pour into prepared pan.
  3. BAKE 8 to 10 minutes, or until wooden pick inserted in center comes out clean, cake is golden and pulling away from sides. Loosen warm cake from edges of pan. Invert onto towel dusted generously with powdered sugar. Trim crisp edges. Roll cake tightly in towel, starting at narrow end. Cool completely.
  4. COMBINE sugar, cornstarch and salt in small saucepan. Blend in water, lemon juice and lemon peel. Cook over medium heat until thick and clear, stirring constantly. Remove from heat. Blend small amount of hot mixture into egg yolk. Blend back into hot mixture, stirring to combine. Stir in shortening until smooth. Cool completely, stirring occasionally.
  5. BLEND cream cheese, shortening and lemon juice in small bowl. Mix in 1/2 C. powdered sugar.
  6. UNROLL cooled cake. Remove towel. Spread evenly with cream cheese mixture, followed by cooled lemon mixture. Re-roll cake tightly. Place seam side down on serving plate. Sift powdered sugar over cake. Cover tightly; refrigerate overnight.

Lemon Cream Cheese Jelly Roll

lemon-cream-cheese-jelly-roll

Cook Time: 20 Min

Yield: 6 to 8 Servings

Ingredients

  • CAKE
  • 3 large eggs
  • 3/4 C. sugar
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 3/4 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/8 tsp. salt
  • LEMON LAYER
  • 1/2 C. sugar
  • 2 Tbsp. plus 1 tsp. Clabber Girl® Corn Starch
  • 1/8 tsp. salt
  • 1/2 C. water
  • 3 Tbsp. lemon juice
  • 1 tsp. grated lemon peel
  • 1 large egg yolk
  • 2 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • CREAM CHEESE LAYER
  • 1 (3 oz.) pkg. cream cheese
  • 1 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 2 tsp. lemon juice
  • 1/2 C. powdered sugar

Directions

  1. HEAT oven to 375°F. Spray a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with no-stick cooking spray like Baker’s Joy®. Line with wax paper. Spray wax paper with no-stick cooking spray as well.
  2. BEAT eggs in large bowl at medium speed of electric mixer about 5 minutes, or until foamy and lemon colored. Gradually beat in sugar. Blend in vanilla. Add flour, baking powder and salt. Beat at low speed just until blended. Pour into prepared pan.
  3. BAKE 8 to 10 minutes, or until wooden pick inserted in center comes out clean, cake is golden and pulling away from sides. Loosen warm cake from edges of pan. Invert onto towel dusted generously with powdered sugar. Trim crisp edges. Roll cake tightly in towel, starting at narrow end. Cool completely.
  4. COMBINE sugar, cornstarch and salt in small saucepan. Blend in water, lemon juice and lemon peel. Cook over medium heat until thick and clear, stirring constantly. Remove from heat. Blend small amount of hot mixture into egg yolk. Blend back into hot mixture, stirring to combine. Stir in shortening until smooth. Cool completely, stirring occasionally.
  5. BLEND cream cheese, shortening and lemon juice in small bowl. Mix in 1/2 C. powdered sugar.
  6. UNROLL cooled cake. Remove towel. Spread evenly with cream cheese mixture, followed by cooled lemon mixture. Re-roll cake tightly. Place seam side down on serving plate. Sift powdered sugar over cake. Cover tightly; refrigerate overnight.

Popular Recipes

Here are other baking recipes we think you might like to try.