CREAMY LEMON ANGEL CAKE ROLL + 21 BABY SHOWER DESSERTS

A light angel cake roll filled with a creamy lemon filling. It makes an impressive (lighter) dessert and uses NO butter or oil!

Those who have kids know that your life changes as soon as you have them. Your life revolves around them. Dare I say…life is taken over by them? Haha! 😉

Let’s just say these past few months have zipped by because I’m so busy carting boys to practices and lessons. There is something going on every. single. day. Weekends have turned into no fun at all because they’re full of games, birthday parties and more games.

Ingredients

• 9 egg whites
• 1 tsp. vanilla extract
• ¾ tsp. cream of tartar
• ½ cup + 1 Tbsp. Truvia Baking Blend (or 1 cup + 2 Tbsp. granulated sugar)
• ¾ cup sifted all-purpose or cake flour
• 1-2 Tbsp. powdered sugar
• ½ cup Truvia Baking Blend or 1 cup granulated sugar
• 3 Tbsp. cornstarch
• 1 cup water
• 1 egg, lightly beaten
• ¼ cup lemon juice
• 1 Tbsp. grated lemon peel
• 1 cup whipped cream (can whip your own heavy whipping cream or use Cool Whip)
• powdered sugar, for topping

Instructions

• Place the egg whites in a large bowl. Let stand at room temperature for 30 minutes.
• Meanwhile, line a 15x10x1-in. baking pan with parchment paper; lightly spray paper with cooking spray and set aside.
• Preheat oven to 350ºF. Add vanilla and cream of tartar to egg whites. Beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
• Fold in flour, about ¼ cup at a time. Spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes.
• Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with the short side. Cool completely on a wire rack.
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