Cake Recipes
Tart Lemon Jelly Roll
Ingredients
Cake
- 3 large eggs
- 1 cup granulated sugar
- 5 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup confectioners' sugar
Clear Lemon Jelly Filling
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup water
- 1 teaspoon grated lemon peel
- 1 tablespoon butter
- 1/3 cup lemon juice
- 4 drops yellow food color (optional)
Instructions
- Grease and flour a 15 1/2 x 10 1/2 inch jellyroll pan.
Cake
- Beat eggs with rotary beater until thick.
- Gradually beat in 1 cup sugar.
- Beat in all at once water and vanilla extract.
- Sift together and beat in all at once flour, baking powder and salt. Beat just until smooth. Pour into prepared pan.
- Bake just until cake tests done at 375 degrees F for 12 to 15 minutes.
- Loosen edges and immediately turn upside down on a towel sprinkled with confectioners' sugar.
- Spread cake at once with Clear Lemon Jelly Filling and roll up beginning at short end. Wrap in towel.
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.