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“This sounds like a yummy spring or summer dessert.”

Ingredients Nutrition


  1. Lightly grease a 15 x 10 x 1 inch baking pan. Line pan with waxed paper; grease and flour paper. Set aside.
  2. In small bowl, stir together flour, baking powder, and 1/2 t. salt. In medium mixing bowl, beat egg yolks with mixer on high speed about 5 minutes or until thick and lemon colored. Gradually add 1/2 cup of sugar, beat on high speed until sugar is almost dissolved.
  3. Add flour mixture and lemonade concentarte alternately to beat mixture, beating after each addition just until combined.
  4. Wash and dry beaters. In large bowl, beat egg whites with mixer on medium speed until soft peaks form; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg yolk mixture into whites.
  5. Spread batter evenly into prepared pan. Bake in a 375 oven for 18-20 minutes or until cake springs back when lightly touched. Immediately loosen the edges of cake from pan. Turn out onto a towel sprinkled with powdered sugar. Remove waxed paper.
  6. Starting from a short side, roll up warm cake and towel together; cool on wire rack.
  7. Fold lemon peel into dessert topping. Unroll cake; remove towel.
  8. Spread dessert topping mixture onto cake to within 1 inch of edges. Roll up cake. Chill for at least 1 hour or up to 24 hours. To serve, sprinkle with additional powdered sugar.

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