Lemon-Poppy Seed Roulade



8 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 247
Caloriesfromfat 22 %
Fat 6.1 g
Satfat 2.2 g
Monofat 1.6 g
Polyfat 1.6 g
Protein 4.4 g
Carbohydrate 44.9 g
Fiber 0.1 g
Cholesterol 109 mg
Iron 1.2 mg
Sodium 171 mg
Calcium 70 mg


Cooking spray
2 teaspoons cake flour
4 large egg whites
3/4 cup granulated sugar, divided
4 large egg yolks
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
2/3 cup sifted cake flour
1 tablespoon poppy seeds
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons powdered sugar, divided
1 cup frozen reduced-calorie whipped topping, thawed
1/2 cup bottled lemon curd (such as Crosse & Blackwell)


Preheat oven to 350°.

Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray; dust with 2 teaspoons flour.

Beat egg whites at high speed of a mixer until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

Beat egg yolks in a large bowl at high speed of a mixer for 4 minutes. Gradually add 1/4 cup granulated sugar, beating until thick and pale (about 2 minutes). Beat in lemon rind, juice, and oil. Gently fold egg white mixture into egg yolk mixture. Combine 2/3 cup flour, poppy seeds, baking powder, and salt, stirring well with a whisk; gently fold into egg mixture.

Spoon cake batter into prepared pan. Bake at 350° for 10 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan, and turn out onto a dishtowel dusted with 1 tablespoon powdered sugar; carefully peel off wax paper. Sprinkle with 1 tablespoon powdered sugar; cool 1 minute. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour).

Unroll the cake carefully, removing the towel. Combine the whipped topping and lemon curd. Spread the whipped topping mixture over the cake, leaving a 1/2-inch margin around the outside edges. Reroll cake, and place, seam side down, on a platter. Cover and chill for 4 hours. Sift 1 tablespoon powdered sugar over cake, and cut into slices.

Abby Duchin Dinces,

Cooking Light

April 1999
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