Lemon Cake Roll
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.
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
Reviews
The cake was good but I was no a fan of the filling. It reminded me of Mountain Dew, and that in a gel like substance form just didn’t taste right.
This was delicious! Just follow the recipe as stated....and it’s perfect!
Dry sponge, even though cooked for the minimum time at a lower temperature. (Only variation was to add some grated lemon zest, to give it some flavor.) Filling needs to be stiffer than a curd, to avoid soaking into the cake and oozing out when rolling. Admittedly, I tried it because I had all the ingredients on hand and hadn't felt like going to the store to get cream and other ingredients for a richer, thicker filling. I won't make this again, and won't finish what's left beyond the two slices we tasted ....
I have made quite a few rolls and I don't know if I did something wrong but it didn't turn out well at all and I made it twice. Will not be making This again.
Incredibly easy and absolutely delicious. I'm not much of a baking genius but this came out lovely. Didn't have the right pan nor did I have kitchen towel, used substitutes for both but it came out well :D Here are some pictures :) https://kiliguinon.wordpress.com/2015/07/26/lemon-swiss-roll/A must try :D
Im going to try it again but mine came out like a stale sandwich very dry. I left it less minutes than it said. I followed step by step but ill try leaving it less time in the oven
Ths is light and refreshing. Cake rolls are so simple to make but get rave reviews every time I serve them.
I jazzed it up with using sugar free lemon gelatin in the cake batter. I used Splenda instead of sugar for both cake and filling. Added lemon zest to both also. Instead of the powder sugar I added a lemon flavored (1/4 tsp of lemon juice in place of vanilla)meringue to it and baked till light brown. Garnished it with lemon twist and spearmint leaves. Lovely presentation and I think the changes were very refreshing.
It was easy to make and was delicious.
I don't know what it is with this recipe, nobody really like it. My family usually loves citrus flavored desserts but this wasn't a hit. Maybe I did something wrong when I left out 1/2 cup of sugar in the cake because I thought there was too much. The cake had a weird texture, spongy, but I guess it is supposed to be like that. The filling was good but it oozed everywhere and the cake was hard to roll up. Maybe it would have been better if there was some lemon flavor in it. Don't base my judgement on whether or not you should make this, just wasn't a hit.