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Lemon Cake Roll Recipe

Lemon Cake Roll Recipe

This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. + cooling YIELD:10-12 servings

Ingredients

  • 3 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 egg, lightly beaten
  • 3/4 cup water
  • 1/4 cup lemon juice

Directions

  • 1. Line a greased 15-in. x 10-in. x 1-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. Yield: 10-12 servings.

Nutritional Facts

1 serving (1 slice) equals 200 calories, 2 g fat (1 g saturated fat), 71 mg cholesterol, 104 mg sodium, 43 g carbohydrate, trace fiber, 3 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.