| LEMON CREAM CHEESE JELLY ROLL |
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6 to 8 servingsCake: 3 eggs 3/4 cup sugar 1/2 teaspoon vanilla 3/4 cup all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt Lemon Layer: 1/2 cup sugar 2 tablespoons plus 1 teaspoon cornstarch 1/8 teaspoon salt 1/2 cup water 3 tablespoons lemon juice 1 teaspoon grated lemon peel 1 egg yolk, beaten 2 tablespoons Butter Flavor CRISCO Cream Cheese Layer: 1 package (3 ounces) cream cheese, softened 1 tablespoon Butter Flavor CRISCO 2 teaspoons lemon juice 1/2 cup confectioners' sugar Confectioners' sugar Preheat oven to 375ºF. Grease a 15-1/2 x 10-1/2 x 1-inch jelly roll pan with Crisco shortening then line with wax paper; grease paper. Set aside. For cake, in large mixing bowl beat eggs at medium speed of electric mixer for about 5 minutes, or until foamy and lemon colored. Gradually beat in sugar. Blend in vanilla. Add flour, baking powder and salt. Beat at low speed until just blended. Pour into prepared pan. Bake 8 to 10 minutes, or until wooden pick inserted in center comes out clean, cake is golden and pulling away from sides. Loosen warm cake from edges of pan. Invert onto towel dusted generously with confectioners' sugar. Trim crisp edges. Roll cake tightly in towel, starting at narrow end. Cool completely. For lemon layer, in small saucepan combine sugar, cornstarch and salt. Blend in water, lemon juice and peel. Cook over medium heat until thick and translucent, stirring constantly. Remove from heat. Blend small amount of hot mixture into egg yolk. Blend back into hot mixture, stirring to combine. Stir in Butter Flavor Crisco until smooth. Cool completely, stirring occasionally. For cream cheese layer, in small bowl blend cream cheese, Butter Flavor Crisco and lemon juice. Mix in confectioners' sugar; set aside. Unroll cooled cake; remove towel. Spread cream cheese mixture, then the cooled lemon mixture evenly over cake. Re-roll cake tightly. Place seam side down on serving plate. Sift confectioners' sugar over cake. Cover tightly and refrigerate overnight. |
