Second Roll Once the roll has completely cooled, gently unroll it. Spread the filling over the unrolled cake, stopping about 1/2 inch from the edges. If you don’t allow 1/2 inch, the filling will ooze out of the ends of the cake roll when you start rolling it. Now, roll the cake up with the filling, leaving the towel behind. Wrap the roll in plastic wrap and refrigerate until the filling is chilled. Unwrap it, and lightly sprinkle with powdered sugar and slice and serve.
MAKING THE FILLING
The filling gets whipped up in no time. It’s made with cream cheese, whipped cream, lemon zest, lemon juice, powdered sugar, vanilla, and lemon oil. If you don’t have lemon oil don’t worry, you can use pure lemon extract. If you don’t have lemon extract, then omit it. It will still have a lemon flavor from the lemon juice, but just not quite as tart.
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