The Pioneer Woman Tasty Kitchen
Profile Photo

Teresinha’s Lemon Roll

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A moist, finger licking sweet burst of lemon flavour.

Ingredients

  • 8 whole Eggs
  • 2 cups Sugar, Plus Extra For Rolling Cake
  • 2 ounces, weight Butter
  • 2 whole Lemon, Zest And Juice
  • 1 Tablespoon Cormeal

Preparation

In a bowl, beat the eggs and the sugar very well. Add the butter, lemon zest, lemon juice and cornmeal, and mix until even.

Preheat the oven to 240ºC (465ºF). Line a rectangular baking tray with parchment paper and pour in the mixture. Bake until the top and sides start to turn golden, but it still jiggles if you shake it.

On a flat surface, lay a clean damp cloth and sprinkle some white sugar over it. Turn the cake out onto the cloth and strip the parchment paper away. Start rolling the cake by slowly pulling towards you the edge of the cloth that is furthest away, and folding it over until it takes the shape of a cylinder. Don’t worry too much if it starts to crack.

When it’s all rolled up, use the cloth to help you transfer it onto a long rectangular plate. Once it cools down, put it in the fridge for at least a couple of hours before serving.

Cut it in 1cm slices and then watch it while it mysteriously disappears. Look for finger-licking action for clues on who did it.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Fluffy Mocha Frosting
Profile Photo by PW Food & Friends in Desserts
This fluffy mocha frosting pairs perfectly with yellow or chocolate cake...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Almond Orange Biscotti
Profile Photo by Steph | Flavor From Scratch in Desserts
Amazing twice-baked cookies that make it okay for adults to dunk...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Lebanese Mahalepi with Figs (Milk Pudding) with Orange Blossom Syrup
Profile Photo by Angelina Papanikolaou in Desserts
Simple and easy to make Lebanese Mahalepi (milk pudding) with orange...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Pumpkin Bars with Cream Cheese Frosting
Profile Photo by My Farmhouse Table in Desserts
Football is back, leaves are turning and pumpkin is everywhere. Fall...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 15 Level: Easy


Pumpkin Chocolate Chip Pecan Cookies
Profile Photo by Silvia Ribas - Garden in the Kitchen in Desserts
These Pumpkin Chocolate Chips Pecan Cookies are gluten-free, packed with plant...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy