Lemon Cake Roll

This luscious Lemon Cake Roll was a hit.  Is super easy to make and takes no time.  It looks elegant on any table. You can always change the filling to something you like.

The sponge cake is soft, and the lemon filling is sweet and tart at the same time.  

Cake Ingredients

3 eggs

1 cup sugar

3 tbsp cold water

1 cup all purpose flour

1 tsp baking powder

1/4 tsp salt

Filling Ingredients

1 cup sugar

3 tbsp all purpose flour

1 egg, lightly beaten

3/4 cup of water

1/4 cup lemon juice

confectioners sugar-optional

Line a greased 15 in x10 in baking pan with waxed paper and grease the paper, set aside.  In a bowl, beat the eggs for 3 minutes.  Gradually add sugar, beat for 2 minutes r until mixture becomes thick and lemon colored.  Stir in water.  Combine flour, baking powder and salt, fold into the egg mixture.  Spread evenly in prepared pan.

Bake at 375 for 12-15 minutes or until cake springs back when lightly touched.  Cool cake in pan on a wire rack for 5 minutes.  Invert onto a kitchen towel dusted with confectioners sugar.  Gently peel back waxed paper.  Roll up cake in the towel jelly-roll style, starting with a short side.  Cool completely on a wire.

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.  Romove from the heat and cool at room temperature.

Unroll cake and spread the filling evenly over the cake to within 1 inch of edges.  Roll up without towel.  Place seam side down on a serving platter. Cover and refrigerate for 1 to 2 hours. Dust with confectioners sugar.  Store in refrigerator. 

Source: Taste of Home