Lemon Cake Roll
Recipe: #27839
August 29, 2017
Categories: Desserts, Cakes, Lemon, Baby Shower, Brunch, Mothers Day, Oven Bake Vegetarian, Flour, Kosher Dairy, more
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Original is 10 servings
Ingredients
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- FOR FILLING
Nutritional
- 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
Step by Step Method
Step 1
Heat to 375 degrees.
Step 2
Line jelly roll pan, 15x10x1 inch with aluminum foil or waxed paper, grease.
Step 3
In a small mixer bowl beat eggs until thick and lemon colored.
Step 4
Pour eggs into a large mixer bowl and gradually beat in sugar.
Step 5
On low speed add in water and vanilla.
Step 6
Gradually add flour, baking powder and salt, beating just until smooth.
Step 7
Pour into pan and spread batter to the corners.
Step 8
Bake 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
Step 9
Loosen cake from edges of the pan, invert on a towel and carefully remove foil or waxed paper. Trim off stiff edges if necessary.
Step 10
While hot, roll cake and towel from narrow end and allow to cool.
Step 11
To make filling: thoroughly mix sugar, cornstarch and salt in a saucepan.
Step 12
Gradually stir in the water..
Step 13
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Step 14
Remove from heat and add in lemon peel and butter.
Step 15
Gradually stir in lemon juice and food coloring.
Step 16
Unroll cake and remove towel.
Step 17
Roll up and sprinkle with icing sugar.
Tips
No special items needed.
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