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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 Large eggs

  3. 3/4 Teaspoon baking powder

  4. 1/4 Teaspoon salt

  5. 3/4 Cup sugar

  6. 3/4 Cup sifted cake flour

  7. 2 Teaspoons lemon juice

  8. --LEMON FILLING--

  9. 3 Large eggs

  10. 1 Large egg yolk

  11. 1 Cup sugar

  12. 1 Tablespoon lemon rind

  13. 2 Whole lemons - juice of

  14. 1/2 Cup butter

Instructions Jump to Ingredients ↑

  1. Grease jelly roll pan, line it with wax paper, and grease the paper.

  2. Combine the eggs with the baking powder and salt and beat until mixture ispale and thick. Gradually add sugar, beating batter vigorously for 10 to15 minutes or until batter rises in the bowl. Fold in by hand cup siftedcake flour and 1 teaspoon lemon juice. Spread batter in the pan and bakein a hot 400 degrees oven for about 13 minutes, or until cake pulls awayfrom sides of the pan. Invert pan on a sheet of wax paperWhile cake is still warm, roll it lengthwise in the wax paper and let standuntil cool. Unroll cake and spread with lemon filling. Reroll the cakegently; wrap it in wax paper and chill it.

  3. In top of double boiler, mix eggs, egg yolk and sugar. Stir in grated rindand juice of 2 lemons and butter. Cook mixture over gently boiling water,stirring frequently, for about 25 to 30 minutes or until very thick. Coolbefore using.

  4. Lemon-Coconut FillingFrostings and Glazes3/4 cup sugar2 tablespoon cornstarch1 cup water, boiling1/4 cup lemon juice1/2 cup coconut grated1 tablespoon butterMix together sugar and cornstarch in a saucepan. Add boiling water andlemon juice; stir in coconut. Bring to a full boil over high heat, stirringfrequently. Reduce heat slightly and let boil, stirring constantly, for 1minute. Remove from heat and stir in butter. Cool to room temperature.

  5. Stir; spread between cakes layers.

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