Total Time
35mins
Prep 20 mins
Cook 15 mins

This is a light dessert from Taste of Home.

Ingredients Nutrition

Directions

  1. In a mixing bowl, beat eggs and sugar until thick and smooth.
  2. Add water.
  3. Combine flour, baking powder and salt; stir into egg mixture just until moistened.
  4. Line a greased 15X10 inch baking pan with waxed paper; grease the paper.
  5. Spread batter evenly in pan.
  6. Bake at 375 for 12-14 minutes or until cake springs back when lightly touched in center.
  7. Cool cake in pan on a wire rack for 5 minutes.
  8. Turn cake out onto a kitchen towel.
  9. Gently peel off the waxed paper.
  10. Beginning with short side, roll up cake, jelly roll style.
  11. Cool completely on a wire rack.
  12. For filling, in a saucepan, combine sugar, flour, egg, water and lemon juice.
  13. Cook and stir over medium heat until mixture comes to a boil.
  14. Cook and stir 1 minute longer until thickened.
  15. Remove from the heat; cool to room temperature.
  16. Unroll cake; spread cooled filling to within 1 inch of edges.
  17. Roll up again.
  18. Cover and chill for 1-2 hours before serving.
  19. Sprinkle with powedered sugar before serving, if desired.
  20. Store in the refrigerator.
Most Helpful

This was an easy cake roll recipe to put together with ingredients that most people have on hand. However, I might have overbaked mine because it turned out really dry. It tasted kind of like cornbread. I will try this recipe again and see how it turns out.

5 5

I love making cake rolls and this recipe was easy to follow. Next time, I will double the filling. Also, I smashed 2 cups up raspberries mixed with sugar and placed this on top of the lemon filling. I also made a raspberry sauce to go over the cake and ice cream topped with Ready Whip.

5 5

This was Delicious! I'm not a big fan of the Pumpkin roll so Lemon sounded Great, this was the Bomb!