Recipe by Cooking Light April 1999


Recipe Summary test

8 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

247 calories; calories from fat 22%; fat 6.1g; saturated fat 2.2g; mono fat 1.6g; poly fat 1.6g; protein 4.4g; carbohydrates 44.9g; fiber 0.1g; cholesterol 109mg; iron 1.2mg; sodium 171mg; calcium 70mg.