Ingredients Jump to Instructions ↓

  1. Lemon Filled Jelly Roll

  2. 1 cup flour

  3. 1 tsp. baking powder

  4. 3 large eggs

  5. 1 cup sugar

  6. 1/3 cup water

  7. 1 tsp. vanilla

  8. Grease jelly roll pan and line bottom with aluminum foil. Preheat

  9. oven to 3750F. Beat eggs until very thick and lemon colored.

  10. Gradually beat in sugar. On low speed blend in water and vanilla.

  11. Slowly mix in dry ingredients just until batter is smooth. Pour

  12. into prepared pan. Bake until top springs back when lightly

  13. 12-15 minutes

  14. towel sprinkled with powdered sugar. Carefully remove paper. Trim

  15. off any stiff edges. While cake is still hot, roll cake and towel

  16. together starting from narrow end. Cool on wire rack. Unroll cake

  17. and remove towel. Spread with soft jelly or filling. Roll again.

  18. If desired, sprinkle with powdered sugar. Cut into 1" slices or size desired.

  19. Jelly Roll Filling (Lemon)

  20. 3/4 cup sugar

  21. 3 Tbsp cornstarch

  22. 1/4 tsp. salt

  23. 3/4 cup water

  24. 1 Tbsp butter

  25. 2 Tbsp grated lemon rind

  26. 1/3 cup lemon juice

  27. Mix sugar, cornstarch and salt in saucepan. Gradually stir in

  28. water. Bring to a boil over direct heat, stirring constantly.

  29. Boil 1 minute; remove from heat and stir in butter and lemon rind.

  30. Add the lemon juice gradually. Cool thoroughly.

  31. Note: I sometimes spread the cake with whipped cream.


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