Sunshine Lemon Roll
|Flour||7 Cup (112 tbs)|
|Baking powder||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Confectioners sugar||1 Tablespoon (Adjust Quantity As Needed)|
|Lemon pie filling||10 Ounce|
|Dessert topping mix||10 Ounce|
|Lemon||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Coconut||1 Cup (16 tbs)|
Preheat oven to 375 degrees.
Sift flour, baking powder and salt; set aside.
Have eggs at room temperature.
Beat eggs in large mixer bowl for 10 minutes or until light and lemony.
Add sugar gradually, beating constantly.
Blend in water and vanilla in thin steady stream.
Fold in dry ingredients, a small amount at a time; blend until batter is smooth.
Pour batter into greased, waxed paper-lined 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Bake for 12 to 15 minutes or until cake tests done.
Loosen cake edges from pan; turn out on towel sprinkled with confectioners' sugar.
Remove paper carefully; trim off crusty edges.
Roll cake and towel from narrow end; cool on wire rack.
Prepare pie filling according to package directions; chill.
Whip dessert topping mix according to package directions; fold into pie filling.
Unroll cake; remove towel.
Spread with lemon filling; reroll.
Frost with Lemon Glaze; sprinkle with coconut.