Lemon-Poppy Seed Roulade

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 22%
  • Fat: 6.1g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 4.4g
  • Carbohydrate: 44.9g
  • Fiber: 0.1g
  • Cholesterol: 109mg
  • Iron: 1.2mg
  • Sodium: 171mg
  • Calcium: 70mg

Ingredients

  • 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)

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
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