Recipe Index

Ingredients

• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 4 large egg yolks
• 3/4 cup granulated sugar, divided
• 2 tsp lemon zest, divided
• 1/2 cup frozen lemonade concentrate, thawed
• 4 large egg whites
• 8 oz frozen whipped topping, thawed
• powdered sugar, for dusting
• lemon zest, extra, for serving

Method

1. Heat the oven to 375°F. Spray a 15x10-inch jelly roll pan, line with parchment, spray again and dust lightly with flour.
2. Whisk the flour, baking powder and salt together in a small bowl.
3. Beat the egg yolks with a mixer on medium speed for several minutes, until thick. Add 1/2 cup of the sugar and beat until combined, then beat in half the lemon zest.
4. Beat in half the flour mixture, then half the lemonade concentrate, then repeat with the rest of each.
5. Beat the egg whites with the remaining 1/4 cup sugar on high speed for 3 to 5 minutes, to stiff peaks, and fold gently into the batter.
6. Spread the batter evenly in the prepared pan and bake 18 to 20 minutes.
7. Lay a thin kitchen towel on the counter and dust it generously with powdered sugar. Turn the hot cake out onto the towel, peel off the parchment and roll the cake up from a short end, in the towel. Cool completely, seam-side down.
8. Stir the remaining lemon zest into the whipped topping.
9. Unroll the cake, spread the filling over it, leaving a 1/2-inch border, and roll it back up without the towel.
10. Wrap and refrigerate at least 30 minutes. Dust with powdered sugar, sprinkle with lemon zest and serve.

Prep: 15 min · Cook: 18 min · Total: 63 min

Nutrition (per serving, where published)