KITCHENAID ACCOLADE 400 - Manuel (Page 35)

33
Double Lemon Cake Roll
To make Cake, place eggs in mixer bowl. Attach
bowl and wire whip to mixer. Turn to Speed 8 and
whip eggs about 3 minutes, or until very thick and
lemon coloured. Continuing on Speed 8, gradually
add sugar, beating about 1 minute. Stop and
scrape bowl.
Add water, vanilla, and lemon extract. Turn to Speed
4 and beat about 30 seconds. Continuing on Speed
4, gradually add flour, baking powder, and salt. Beat
about 30 seconds, or until batter is smooth.
Line a 15 1 ⁄
2
x10 1 ⁄
2
x1-inch (39.4x26.7x2.5-cm) baking
pan with waxed paper, aluminum foil, or
parchment paper. Grease well. Pour batter into pan,
spreading to corners. Bake at 375°F (191°C) for
11 to 13 minutes, or until toothpick inserted in
centre comes out clean. Remove from oven and
immediately turn onto a towel sprinkled with
powdered sugar. Remove paper or foil. Roll cake
and towel together. Cool completely on wire rack.
Meanwhile, to make Lemon Filling, place
ingredients in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
1
1 ⁄
2
minutes, or until well mixed. Spread on cooled
cake roll.
When cool, unroll cake and spread with Lemon
Filling. Reroll and sprinkle with powdered sugar.
Yield: 10 servings (1-inch [2.5-cm] slice per serving).
Per serving: About 217 cal, 6 g pro, 35 g carb,
6 g fat, 96 mg chol, 213 mg sod.
Cake
4 eggs
3 ⁄
4
cup (175ml)
granulated sugar
1 ⁄
4
cup (60 ml) water
1 ⁄
2
teaspoon (2 ml)
vanilla
1 ⁄
2
teaspoon (2 ml)
lemon extract
2 ⁄
3
cup (160 ml)
all-purpose flour
1 teaspoon (5 ml)
baking powder
1 ⁄
4
teaspoon (1 ml) salt
Lemon Filling
1 package (8 oz.
[225 g] ) light cream
cheese, softened
1 cup (235 ml)
powdered sugar
1 tablespoon (15 ml)
lemon juice
2 teaspoons (10 ml)
grated lemon peel