Name: Lemon Cake Roll
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Cake Roll

1. 3 large eggs -

2. 1 cup sugar -

3. 3 tablespoons cold water -

4. 1 cup all-purpose flour -

5. 1 teaspoon baking powder -

6. 1/4 teaspoon salt -

7. Filling: -

8. 1 cup sugar -

9. 3 tablespoons all-purpose flour -

10. 1 large egg, lightly beaten -

11. 3/4 cup water -

12. 1/4 cup lemon juice -

How to cook deliciously - Lemon Cake Roll

1. Stage

Preheat oven to 375°. 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. Stage

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

3. Stage

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. Stage

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. Stage

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.