Lemon Cream Roulade – Guest Post from SprinkleBakes

Lemon Cream Roulade – Guest Post from SprinkleBakes
from Delicious Everyday


Ingredients
You need 15 Ingredients
Steps
Showing 5 out of 11 Steps
  1. Pour batter into prepared pan and tilt pan to distribute batter evenly.
  2. Sift together flour, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined.
  3. With the mixer still running, slowly add sugar and oil to the whipped eggs. Next, add buttermilk, lemon extract and food coloring (add food coloring a little at a time until desired color is achieved).
  4. In a large bowl, beat eggs with a hand mixer for 5 full minutes - set a timer for accuracy. Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter.
  5. Preheat oven to 350 degrees. Grease a 9x13 jelly-roll pan with white vegetable shortening and line with parchment; grease parchment paper.

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