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Lemon Meringue Cake Roll Recipe

  • ½ cup + 2 tablespoons sugar
  • ½ cup flour
  • ¼ teaspoon salt
  • 5 large egg whites (a little over ¾ cup), room temperature
  • ½ tablespoon water
  • ½ tablespoon lemon juice
  • ½ teaspoon cream of tartar
  • ¼ teaspoon vanilla
  • Powdered sugar for dusting the cake
  • 1 ½ - 2 cups lemon curd
  • Meringue
  • 2 egg whites room temperature
  • ¼ teaspoon cream of tartar
  • 3 tablespoons sugar
Lemon Meringue Cake Roll Recipe

  1. Preheat oven to 350° F.
  2. Prepare a half sheet jelly roll pan by greasing the bottom with cooking oil. Place a sheet of parchment paper on top and grease the top of the parchment). I cut the parchment so that it fits exactly in the bottom of the pan width-wise but is a little longer than the length so the ends hang over but it lies flat in the bottom of the pan. This makes it easy to remove the cake after baking. Don't grease the sides of the pan. Set aside.
  3. Sift flour and 2 tablespoons sugar together. Set aside.
  4. Place egg whites, water and lemon juice in a large bowl and beat until frothy. Add cream of tartar and beat until soft peaks form. Add vanilla.
  5. Gradually beat in sugar 1 tablespoon at a time until stiff but not dry peaks form.
  6. Gently sift about ¼ of the flour mixture onto the egg whites and fold in gently with a spatula. Repeat until all the flour is incorporated.
  7. Spread batter evenly in prepared pan being careful not to deflate it too much. I poured it in a line in the middle of the pan and spread out from the center to the edges.
  8. Bake for 15 minutes. Top should be just golden and springy to the touch.
  9. Use a sharp knife to loosen edges of cake. Dust top with powdered sugar and lay another piece of parchment on top. Invert to remove from pan. Carefully peel off the parchment that is on top and discard.
  10. Let the cake cool until lukewarm (this only took about 10 minutes). Spread a generous amount of lemon curd over the top of the cake and the roll the cake into a log. I gently folded one edge over and then pulled up on the parchment paper under the cake to roll it along. When you get to the end, fold the parchment paper over the top of the cake and place a ruler on top along the edge of the cake. Reach under the top parchment and ruler and grab the bottom parchment paper. While gently pushing the ruler in on the top parchment, pull on the bottom one. This tightens the spiral.
  11. Wrap in the parchment and refrigerate while you make the meringue. Turn oven up to 400°F
  12. Put 2 egg whites in a bowl and beat until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the sugar and beat until stiff but not dry peaks form
  13. Place cake roll on a parchment lined baking sheet and cover the outside with meringue. I used a small spatula and made swirl patterns like tree bark. You can also make bark designs with a fork.
  14. Place cake in hot oven and bake until meringue turns golden brown on the peaks (about 5 minutes). Refrigerate until ready to serve.

Lemon Meringue Cake Roll Recipe Lemon Meringue Cake Roll Recipe Reviewed by kuji hara on 3:53 AM Rating: 5

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