Lemon Cake Roll

READY IN: 35mins




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