Jelly Roll

By MissHeather

Ingredients

• Lemon Filling:
• 4 eggs, room temperature
• 1 C granulated sugar
• 1/4 C water
• 1 tsp vanilla
• 1 C flour
• 2 tsp baking powder
• 1/4 tsp salt
• icing sugar
• (can spread raspberry jam over cake as soon as paper is peeled off. Roll cake, cover with towel and cool. (saves rerolling)
• 2 C water
• 6 T cornstarch
• 1 1/2 C sugar
• 1/4 tsp salt
• 1/2 C lemon juice
• 2 eggs

Details

Servings 1

Preparation

Step 1

Grease 10x15 jelly roll pan. Line with waxed paper.

Beat eggs in mixing bowl unti frothy. Add sugar and beat until light coloured and thick. Mix in water and vanilla.

Sift flour, baking powder and salt over egg mixture and fold in.

Turn into prepared pan. Bake in 400F oven for 12-15 minutes until an inserted toothpick comes out clean. Sift icing sugar over tea towel. Turn cake out onto sugar. Peel off waxed paper. Trim crisp edges if any. (if using raspberry jam spread it on now, roll and cover with towel). Roll from narrow end, towel and cake together. Cool. Unroll. Fill with filling. Reroll.

Lemon Filling:
Heat water in saucepan over medium heat until boiling.

Stir cornstarch, sugar and salt together in bowl. Add lemon juice and eggs. Mix well. Pour, stirring, into boiling water. Cook and stir until it thickens. Cool, then spread over cake and roll.