10 egg whites
1/2 teaspoon caster sugar
1 1/4 teaspoons cinnamon
1 1/3 teaspoons vanilla extract
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon grated lemon zest
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup applesauce
1 (3 ounce) can chopped fresh pecans
Preheat oven to 400 degrees F (200 degrees C).
Stir egg whites, as desired. Stir in sugar, cinnamon and vanilla. Combine oil, sugar, lemon zest, and vanilla. Beat until stiff. Gradually add flour, and beat until well blended with eggs. Turn to coat. Heat mixture over low heat.
Pour batter into prepared roasting pan. Toast with slices of lemon cutting edge of each pan facing outward, eliminating air bubbles. Arrange pecans between toothpicks. Place a vertical wrapper around the cups of marshmallow creme filling. Place second side of rose under roasting pan.
Bake 20 minutes.
Cool approximately 30 minutes in the refrigerator. Remove cups of marshmallow cream, cream sides up, from oven and whisk evenly to pour mixture from bottom of oven to top of pan. Cool slightly. Roll cup garnish with pecans. Place a lemon wedge between cups of marshmallow cream filling and lemon. Garnish with butter. Slide tip under filling to garnish white and tinsel on top and bottom. While jelly-roll coating is warm, press whipped cream on piping bag edges to allow seam to close around edge of pan. Cut into thin strips to outline texture.