• Preparation Time 25 minutes plus chilling
  • Baking Time 15 minutes
  • Makes 12 servings
  • Freezing Not Recommended

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Ingredients

  • Filling
  • 1 can Eagle Brand® Regular Sweetened Condensed Milk
  • ½ cup lemon juice
  • 4 eggs, beaten
  • 1 tbsp lemon zest
  • Cake
  • 4 eggs, separated
  • ¼ cup lemon juice
  • ⅔ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • ¾ cup Robin Hood® Best for Cake & Pastry Flour, sifted
  • ¾ tsp baking powder
  • Glaze
  • 1 cup icing sugar
  • 2 tbsp lemon juice
  • Raspberry Sauce
  • 1 pkg frozen raspberries
  • ¼ cup granulated sugar

Serving Size: 12 servings

Directions

Serving Size: 12 servings

  • Filling: Combine condensed milk, lemon juice and eggs in a saucepan. Bring to boil over medium heat, stirring occasionally. Strain filling into a bowl and stir in zest. Cool.
  • Cake: Preheat oven to 400°F (200°C). Line a 10” x 15” (25 cm x 40 cm) jellyroll pan with parchment paper.
  • Beat egg yolks, lemon juice, sugar and vanilla with electric mixer until fluffy, about 5 minutes. Beat in zest and remaining dry ingredients. Fouetter egg whites in a separate bowl until stiff but not dry. Fold egg whites into batter. Spread batter evenly over pan.
  • Bake in preheated oven for 13 to 15 minutes or until cake starts to pull away from pan. Immediately invert cake onto tea towel and remove parchment paper. Starting from the shorter side, roll up hot cake in tea towel. Cool on rack. Unroll cooled cake and spread filling. Roll up cake.
  • Glaze: Combine ingredients in small bowl. Drizzle over cake. Refrigerate cake until ready to eat. Cake can be made and assembled up to 2 days in advance.
  • Sauce: Place frozen raspberries and sugar in a saucepan. Bring to a boil over medium heat. Lower heat and cook for 5 minutes. Pour sauce through a strainer to remove seeds. Keep up to 5 days in the refrigerator until ready to use.

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