Tart Lemon Jelly Roll

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READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To Make Clear Lemon Jelly Filling: Mix sugar, cornstarch and salt in saucepan.
  • Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils.
  • Boil and stir 1 minute. Remove from heat. Add lemon peel and butter.
  • Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set. Saliva can break down the filling; avoid tasting and douple dipping the spoon.
  • For the Cake: Preheat over to 375 degrees. Line a10-x-15-inch jelly roll pan with parchment paper, then grease and dust the parchment with flour, tapping our any excess.
  • Beat the eggs with a rotary beater until thick, about 4 minutes. Gradually beat in 1 cup sugar. Beat in all at once water and vanilla.
  • Sift together and beat in all at once flour, baking powder and salt. Beat just until smooth. Pour into prepared pan.
  • Bake in the preheated oven for 12 to 15 minutes.
  • Immediately turn upside down on a towel sprinkled with confectioners' sugar and remove parchment paper.
  • Spread cake at once with clear lemon jelly filling and roll up beginning at short end.
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