Lemon Cake Roll
August 29, 2017
- FOR FILLING
- Serving Size: 1 (91.5 g)
- Calories 184.4
- Total Fat - 3.1 g
- Saturated Fat - 1.3 g
- Cholesterol - 65.5 mg
- Sodium - 188.5 mg
- Total Carbohydrate - 36.8 g
- Dietary Fiber - 1.5 g
- Sugars - 25.3 g
- Protein - 3.8 g
- Calcium - 50.7 mg
- Iron - 0.8 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.1 mg
Heat to 375 degrees.
Line jelly roll pan, 15x10x1 inch with aluminum foil or waxed paper, grease.
In a small mixer bowl beat eggs until thick and lemon colored.
Pour eggs into a large mixer bowl and gradually beat in sugar.
On low speed add in water and vanilla.
Gradually add flour, baking powder and salt, beating just until smooth.
Pour into pan and spread batter to the corners.
Bake 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
Loosen cake from edges of the pan, invert on a towel and carefully remove foil or waxed paper. Trim off stiff edges if necessary.
While hot, roll cake and towel from narrow end and allow to cool.
To make filling: thoroughly mix sugar, cornstarch and salt in a saucepan.
Gradually stir in the water..
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Remove from heat and add in lemon peel and butter.
Gradually stir in lemon juice and food coloring.
Unroll cake and remove towel.
Roll up and sprinkle with icing sugar.
Tips & Variations
No special items needed.