Ingredients
- 3 eggs
- 1 cup sugar
- 3 tablespoons cold water
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- FILLING:
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 egg, lightly beaten
- 3/4 cup water
- 1/4 cup lemon juice
Directions
- Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.
- Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes.
- Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature.
Recipe compliments of http://www.tasteofhome.com/Recipes/Lemon-Cake-Roll