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Rosemary-Lemon Cake Roll
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Prep Time:
30 minutes
Total Time:
1 hour 25 minutes
Indulge in a tangy citrus cake infused with aromatic rosemary for a unique and delightful treat.
Ingredients:
  • 3 eggs
  • 1 cup granulated sugar
  • 1/3 cup water
  • 3/4 cup Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/4 teaspoons chopped fresh or 3/4 teaspoon dried rosemary leaves, crushed
  • 1 teaspoon grated lemon peel
  • 2 tablespoons powdered sugar
  • 1 cup whipping cream
  • 1 tablespoon powdered sugar
Instructions:
  • Preheat oven to 375°F. Line a 15x10x1-inch pan with foil and generously grease with shortening.
  • Take eggs and sugar on a delightful high-speed dance in a large bowl until they turn thick and lemon-colored. Slowly add water and continue the rhythmic beating on low speed. Carefully introduce flour, baking powder, and salt to the mix until a smooth texture is achieved. Gently fold in rosemary and a hint of lemon peel. Finish by pouring the mixture into the pan and spreading it evenly to grace all corners.
  • Bake for 12 to 15 minutes until a toothpick inserted in the center comes out clean. Quickly release the cake from the edges of the pan and flip it upside down onto a towel dusted with 2 tablespoons of powdered sugar. Gently peel off the foil and trim any stiff edges if needed. While the cake is still warm, roll it up with the towel from the narrow end. Let it cool on a rack for at least 40 minutes.
  • In a small bowl, whip together heavy cream and 2 tablespoons of powdered sugar until stiff peaks form using an electric mixer. Gently fold in 1 teaspoon of lemon zest.
  • Unwrap the cake and discard the towel. Generously spread the luscious filling over the cake, then elegantly roll it up. Dust with a delicate touch of 1 tablespoon of powdered sugar. Store the tempting creation in the refrigerator, covered, until ready to indulge.

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