How to Make It

Step 1

Coat a 15- x 10-inch jellyroll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.

Step 2

Beat eggs for 5 minutes or until fluffy and light in color; gradually add sugar beating until well combined. Add flour and next 9 ingredients; beat well. Spread batter evenly in prepared pan. Bake at 375° for 15 minutes or until wooden pick inserted in center comes out clean.

Step 3

Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a towel. When cake is done, immediately loosen from pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on wire rack, seam side down.

Step 4

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until blended. Stir in vanilla and lemon juice.

Step 5

Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch margin around edges; reroll cake. Place on a plate, seam side down; chill at least 3 hours.

Step 6

Angela M. Kotowicz

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117 East Clinton Place #2

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St. Louis, MO 63122

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