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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s. Ingredients:
3 eggs |
1 cup sugar |
3 tablespoons cold water |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
filling: |
1 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1 egg, lightly beaten |
3/4 cup water |
1/4 cup lemon juice |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator. Yield: 10-12 servings.
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