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Moist Lemon Angel Cake Roll

Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Bake: 15 min. + cooling
  • Makes
    10 servings


  • 9 large egg whites, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 3/4 teaspoon cream of tartar
  • 1 cup plus 2 tablespoons sugar
  • 3/4 cup cake flour
  • 1 tablespoon confectioners' sugar
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup water
  • 1 large egg, lightly beaten
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • Yellow food coloring, optional
  • Additional confectioners' sugar


  • Line a 15x10x1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside.
  • Preheat oven to 350°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time.
  • Gently spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes.
  • Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes.
  • Remove from heat. Gently stir in lemon juice, zest and, if desired, food coloring. Cool to room temperature without stirring.
  • Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners' sugar.
Nutrition Facts
1 slice: 243 calories, 1g fat (0 saturated fat), 21mg cholesterol, 57mg sodium, 55g carbohydrate (43g sugars, 0 fiber), 5g protein.

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Average Rating:
  • Cathy
    Jan 31, 2021

    Have not made this yet but cannot get past the fact that she used waxed paper. The wax will melt onto your food. Instead, use parchment or simply grease and flour the pan.

  • Kimberly
    Jul 10, 2020

    No comment left

  • jdwalters
    May 9, 2020

    I agree with Peg, I also followed the recipe exactly and baked a little longer bc top of cake was sticky and cake tasted kind of rubbery and my filling oozed out. However the filling tasted great. Will not make this again

  • Peg
    Jul 27, 2019

    I followed the recipe to the dot. Though i baked for a full 20 mins the top of the cake was sticky to the touch and i baked for an extra few minutes, and the top was still sticky to the touch. And the cake is chewy instead of light and fluffy. The lemon curd was nice though.

  • Betty
    May 22, 2019

    Any suggestions for a gluten free version?

  • Stephanie
    May 12, 2019

    I'm just trying to imagine what a nightmare cutting this into slices must be. Suggestions before I make it?

  • Nell McCormack
    May 27, 2018

    Just ok. I made it on Easter Sunday 2018

  • cjthomas12
    Mar 6, 2018

    Perfect Easter Dessert!!

  • Rusty
    Dec 29, 2017

    The cake was lovely but I found the filling wanting. Go with a quality homemade (or even store-bought) lemon curd). It'll bring this up to 5 stars.

  • grannyfromwisc
    Nov 14, 2014

    This recipe was easy to make but my filling didn't thicken up enough so it kind of ran out the ends. I put it in the fridge for a bit and it turned out great. Taste is awesome.