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Lemon Cake Roll




Source of Recipe


TOH


List of Ingredients




3 large eggs
1 cup sugar
3 tablespoons cold water
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

FILLING:

1 cup sugar
3 tablespoons all-purpose flour
1 large egg, lightly beaten
3/4 cup water
1/4 cup lemon juice



Recipe



1. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.

2. Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes.

3. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool
completely on a wire rack.

4. For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature.

5. Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.