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A light angel cake roll filled with a creamy lemon filling. It makes an impressive (lighter) dessert and uses NO butter or oil!
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5 from 8 votes

Creamy Lemon Angel Cake Roll

A light & delicious angel cake roll filled with creamy lemon custard.
Course: Dessert
Calories: 107kcal
Author: Jenn


  • 9 egg whites
  • 1 tsp. vanilla extract
  • 3/4 tsp. cream of tartar
  • 1/2 cup + 1 Tbsp. Truvia Baking Blend or 1 cup + 2 Tbsp. granulated sugar
  • 3/4 cup sifted all-purpose or cake flour
  • 1-2 Tbsp. powdered sugar
  • 1/2 cup Truvia Baking Blend or 1 cup granulated sugar
  • 3 Tbsp. cornstarch
  • 1 cup water
  • 1 egg lightly beaten
  • 1/4 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


  • 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 1/4 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.
  • In a large saucepan, combine sugar and cornstarch. Whisk in water until smooth. Cook and stir over medium-high heat until thick and bubbly. Continue cooking for 1 minute. Remove from heat.
  • Crack your egg in a small bowl and lightly beat. Stir a small amount of the hot mixture into the egg and slowly add the egg mixture to the return all to the pan, stirring constantly. Bring to a gentle boil and pull off heat. Gently stir in lemon juice and peel. Let cool down for a few minutes, then fold in whipped cream a little bit at a time.
  • Unroll cake carefully and spread filling to within 1/2" of edges. Roll up again. Place seam side down on a serving plate. Sprinkle with powdered sugar, slice and serve! Enjoy!


Adapted from Taste of Home


Calories: 107kcal | Carbohydrates: 11.2g | Protein: 5.1g | Fat: 4.3g | Saturated Fat: 2.5g | Cholesterol: 30mg | Sodium: 43mg | Sugar: 1.3g