KitchenAid KP26M1XDP Use & Care Guide - Page 35

Double Lemon Cake Roll Cake 4 eggs 3⁄4 cup granulated sugar 1⁄4 cup water 1⁄2 teaspoon vanilla 1⁄2 teaspoon lemon extract 2⁄3 cup all-purpose flour 1 teaspoon baking powder 1⁄4 teaspoon salt Lemon Filling 1 package (8 oz) light cream cheese, softened 1 cup powdered sugar 1 tablespoon lemon juice 2 teaspoons grated lemon peel To Make Cake: Place eggs in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip eggs about 3 minutes, or until very thick and lemon colored. Continuing on Speed 8, gradually add sugar, beating about 1 minute. Stop and scrape bowl. Add water, vanilla, and lemon extract. Turn to Speed 4 and beat about 30 seconds. Continuing on Speed 4, gradually add flour, baking powder, and salt. Beat about 30 seconds, or until batter is smooth. Line a 151⁄2 x101⁄2 x1" baking pan with waxed paper, aluminum foil, or parchment paper. Grease well. Pour batter into pan, spreading to corners. Bake at 375°F for 11 to 13 minutes, or until toothpick inserted in center comes out clean. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove paper or foil. Roll cake and towel together. Cool completely on wire rack. To Make Lemon Filling: Place ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 11⁄2 minutes, or until well mixed. Spread on cooled cake roll. When cool, unroll cake and spread with Lemon Filling. Reroll and sprinkle with powdered sugar. Yield: 10 servings (1" slice per serving). Per serving: About 217 cal, 6 g protein, 35 g carb, 6 g fat, 96 mg chol, 213 mg sodium. 35