Zesty Lemon Cake Roll

Indulge in the delightful flavors of this zesty lemon cake roll. A light and airy sponge cake envelops a tangy lemon filling, creating a perfect balance of sweetness and citrus. This elegant dessert is sure to impress any guest and is a must-have for any special occasion.

Ingredients

For cake roll
3	eggs
1	cup sugar
3	tablespoons cold water
1	cup flour
1	teaspoon baking powder
1⁄4	teaspoon salt
For filling
1	cup sugar
3	tablespoons flour
1	egg, lightly beaten
3⁄4	cup water
1⁄4	cup lemon juice
	powdered sugar (optional)

Instructions

• For cake roll

  1. In a mixing bowl, beat eggs and sugar until thick and smooth.
  2. Add cold water.
  3. Combine flour, baking powder, and salt; gently fold into the egg mixture just until moistened.
  4. Line a greased 15x10-inch baking pan with waxed paper; then grease the paper.
  5. Spread the batter evenly into the pan.
  6. Bake at 375°F (190°C) for 12-14 minutes or until the cake springs back when lightly touched in the center.
  7. Cool the cake in the pan on a wire rack for 5 minutes.
  8. Turn the cake out onto a kitchen towel.
  9. Gently peel off the waxed paper.
  10. Starting with the short side, roll up the cake jelly-roll style.
  11. Cool the rolled cake completely on a wire rack.

• For filling

  1. In a saucepan, combine sugar, flour, beaten egg, water, and lemon juice for the filling.
  2. Cook and stir over medium heat until the mixture comes to a boil.
  3. Cook and stir for an additional 1 minute until the filling is thickened.
  4. Remove from the heat and cool the filling to room temperature.
  5. Unroll the cooled cake and spread the prepared filling evenly, leaving a 1-inch border around the edges.
  6. Roll up the cake again.
  7. Cover the cake roll and chill in the refrigerator for 1-2 hours before serving.
  8. If desired, sprinkle powdered sugar over the cake roll before serving.
  9. Store any leftovers in the refrigerator.

Jul 24, 2024