Lemon Jelly Roll
The cake bakes right on top of the filling, which then gets rolled up inside. What could be easier!
2/3 cup sugar
1 tsp. grated lemon peel
1 tsp. vanilla extract
1 cup flour (or gluten-free flour blend)
2 tsp. Rockview® Butter, melted
1/3 cup powdered sugar
Heat oven to 375°F, and lightly grease a 15 1/2″ × 10 1/2″ jellyroll pan. Line bottom and sides with parchment paper; grease paper.
Filling. Beat cream cheese and sugar until smooth, then beat in eggs, lemon juice, and vanilla until blended. Spread filling evenly in lined pan.
Cake. Beat eggs, sugar, lemon peel, and vanilla in a large bowl on high speed for 12 minutes. Batter should be very thick, pale, and tripled in volume. Sprinkle with flour and fold until just blended. Fold in butter. Spread evenly over filling in pan. Bake 19–21 minutes or until cake springs back when touched in center.
While the cake bakes, spread a clean kitchen towel (not paper or terrycloth) on countertop. Sift powdered sugar over towel, covering an area the size of the cake. Invert hot cake on towel. Remove pan and carefully peel off paper. Starting at the narrow end, neatly roll up the cake, using the towel as an aid. Cool completely on a wire rack. Wrap and refrigerate up to one week. When ready to serve, cut into 1-inch slices and top with whipped cream.