Lemon Cake Roll

By sexyswamprat

When only something lemony will satisfy your sweet tooth, this toothsome treat will hit the spot.

Lemon Cake Roll
Ingredients
  • 5 eggs, separated

  • 2 Tablespoons water

  • 1 Tablespoon vanilla

  • 3/4 cup all-purpose flour

  • 1 teaspoon baking powder

  • 2 Tablespoons grated lemon peel

  • 6 packets Equal®

  • Filling Ingredients

  • 1/8 teaspoon salt

  • 3 Tablespoons lemon juice

  • 3 egg yolks

  • 4 packets Equal®

  • 1 teaspoon grated lemon peel

  • 1/2 cup low-calorie topping, whipped

Directions
  1. To Make Cake:

  2. Beat egg yolks and water until thick and lemon-colored. Gradually fold in vanilla, flour, baking powder, and grated lemon peel. Beat egg whites until stiff, but not dry, and peaks form. Beat in egg yolk mixture. Spread batter into wax-paper-lined 11x15-inch jelly roll pan sprayed with non-stick coating. Bake in preheated 400 degree F oven 10 to 12 minutes. Remove from pan immediately adn place on clean kitchen towel. Remove wax paper and sprinkle Equal® over cake. Cool cake, then unroll.

  3. To Make Filling:

  4. In small, heavy saucepan, combine salt, lemon juice, and egg yolks. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in Equal® and lemon peel. Fold whipped topping into cooled filling mixture.

  5. Spread unrolled cake with filling. Roll again. Refrigerate 1 to 2 hours.


Nutritional Facts

Servings
10
Serving size
1 slice
Yield
10 slices
Exchanges
1 Bread
1/2 Fat
Nutrition
94 Calories
5g Protein
8g Carbohydrate
4g Fat

desserts dessert lemon cake bake

20 replies

Anonymous
Anonymous 2015-04-25 07:45:54 -0500 Report

Please consider leaving DC because you obviously are a perfect diabetic and have no need of this site.
evaziem 2014-06-06 14:04:48 -0300 0 Report
This is NOT a recipe for diabetics and not for those who do NOT want to become diabetic, period.

So STFU

Sleen
Sleen 2015-04-20 19:29:57 -0500 Report

I tried this and it's pretty good I did switch outhe Efor Stevia but kept in the flour. I eat very little white flour but it does affect me, I can eat one piece of this without a spike. For me I never know until I try it. I don't go by what someone says I can or can't eat, I base it on how it affects. Since I'm not eating all the egg, it really doesn't matter to me, but then my cholesterol is good, And I have excellent glucose control.

Sleen
Sleen 2015-04-20 19:29:43 -0500 Report

I tried this and it's pretty good I did switch outhe Efor Stevia but kept in the flour. I eat very little white flour but it does affect me, I can eat one piece of this without a spike. For me I never know until I try it. I don't go by what someone says I can or can't eat, I base it on how it affects. Since I'm not eating all the egg, it really doesn't matter to me, but then my cholesterol is good, And I have excellent glucose control.

DiabetesSuperGrl
DiabetesSuperGrl 2015-04-10 13:29:45 -0500 Report

Listen, what works for some people may or may not work for others. It is a cake recipe, so everyone needs to relax and have some perspective. Some recipes can stand up to substitutions, some can't, its all a trial and error thing with diabetic friendly recipes. Please don't be knocking someone's choices just because they aren't YOUR choices. The fact that we are all making an effort to stay healthy as diabetics without sacrificing every single good thing on the planet is the important thing to remember. We're all here because we're trying, so chill out.

Anonymous
Anonymous 2014-07-29 19:29:44 -0500 Report

Maybe some of you should read Maria Emmerich or Dr. Mark Hyman. Artificial sweeteners fool your brain to want more sweets/carbs regardless of whether it real sugar or not. The cholesterol in eggs does not effect 'your' cholesterol, up to 6 per week is acceptable as they are high in fat, per Dr. Stephen Sinatra. And white flour is poison, read the Wheat Belly book, Maria and Dr. Hyman. My son-in-law quit eating gluten & quit having migraine headaches and doesn't have to use a cheese grater to remove thickened skin from his feet because of psoraisis, it's all gone, the psoraisis not the skin :). I have trigger finger because diabetes, a form of arthritis, couldn't make fists, now I can. No, these are not really diabetic friendly recipes without some substitutions.

Anonymous
Anonymous 2014-06-10 04:10:44 -0500 Report

Some of you need to bone up on your facts about diabetes. I'm recently diagnosed Type B, have been spending the past few months learning everything available about the disease. I have biweekly appointments with an excellent nutritionist and I constantly run recipe questions by her. I see my GP and my diabetic nurse counselor every month. And I've baked all my 50+ years.
*The eggs in a sponge cake are necessary ~ that's what makes it a sponge cake.
*The key to an acceptable diabetic recipe, aside from any ingredient, is portion control.
*Don't knock it if you ain't tried it. I, nor my family, can taste one bit of difference between an item baked with sugar and the same item baked with Splenda. Cakes do tend to bake up just a smidge more dense with Splenda.
* I apologize for the rant. But I see so many people slapping down good ideas because of years' old assumptions. Of course we must avoid sugar and we must monitor carbs. But if you look, you will find eggs aren't as bad as once believed. You have to account for your overall day's intake, not just one item.

evaziem
evaziem 2014-06-06 12:04:48 -0500 Report

This is NOT a recipe for diabetics and not for those who do NOT want to become diabetic, period.

Anonymous
Anonymous 2014-06-05 01:26:22 -0500 Report

For gluten free, couldn't you use almond meal flour? And for ALL those eggs, couldn't you use egg substitute like Egg Beaters? For those who don't like artificial sweeteners, try stevia, monk fruit or agave nectare.

Sly Kitty
Sly Kitty 2014-06-03 10:24:42 -0500 Report

I would use a real sweetener if not sugar as I don't care for any of the artificial sweeteners. I don't think 5 eggs is too many for this entire cake. You can just use egg whites and egg substitute if anyone is that concerned about cholesterol. It is proven that you consume too much cholesterol from so many more things than eggs. I am just not fond of eggs, but they are a must in this recipe. I love lemons and limes.

Anonymous
Anonymous 2014-02-11 15:51:50 -0600 Report

can't you post recipes that don't have so many eggs in them? my cholesterol is too high now!! :(

Anonymous
Anonymous 2014-01-20 23:54:45 -0600 Report

For the amount of sweetener in this recipe, I would just go ahead and use regular sugar, as I do not use any ARTIFICIAL sweeteners in my system. there are more side effects from them than from using regular sugar in moderation.

Anonymous
Anonymous 2013-08-12 00:47:12 -0500 Report

Great recipe but I don't like diet sugars
I have type 2 diabetes and I would make this for my family !

Anonymous
Anonymous 2013-08-06 16:09:54 -0500 Report

with ALL those eggs, wouldn't it be healthier to use a sugar-free cake mix which only calls for 3 eggs? use a tub of sugar-free whipped topping and beat in a small package of sugar-free lemon pudding and small container of fat-free lemon yogurt and use as the filling—chill & eat!! Yummy!!

Carmelulu
Carmelulu 2013-06-05 10:36:43 -0500 Report

You roll it up warm…slowly so you can get it pliable. Then slowly unroll when cool so as not to crack it. Then you put the filling in and then roll gently again. Another filling would be sugar-free jam, of choice, and a sugar-free pudding that you make from the box or whipped cream. Follow the directions for the filling recipe since it will be thicker. My mother used to make it this way…yum! Enjoy!

reedera4
reedera4 2013-06-04 16:08:41 -0500 Report

I'm confused - when were we supposed to roll the cake the first time - right out of the oven???????