Lemon Jelly Roll

Course : Cakes
Serves: 1
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4 Large eggs
3/4 Teaspoon baking powder
1/4 Teaspoon salt
3/4 Cup sugar
3/4 Cup sifted cake flour
2 Teaspoons lemon juice
3 Large eggs
1 Large egg yolk
1 cup sugar
1 Tablespoon lemon rind
2 Whole lemons - juice of
1/2 Cup butter

Preparation / Directions:

Grease jelly roll pan, line it with wax paper, and grease the paper. Combine the eggs with the baking powder and salt and beat until mixture is pale and thick. Gradually add sugar, beating batter vigorously for 10 to 15 minutes or until batter rises in the bowl. Fold in by hand cup sifted cake flour and 1 teaspoon lemon juice. Spread batter in the pan and bake in a hot 400 degrees oven for about 13 minutes, or until cake pulls away from sides of the pan. Invert pan on a sheet of wax paper While cake is still warm, roll it lengthwise in the wax paper and let stand until cool. Unroll cake and spread with lemon filling. Reroll the cake gently; wrap it in wax paper and chill it. In top of double boiler, mix eggs, egg yolk and sugar. Stir in grated rind and juice of 2 lemons and butter. Cook mixture over gently boiling water, stirring frequently, for about 25 to 30 minutes or until very thick. Cool before using. Lemon-Coconut Filling Frostings and Glazes 3/4 cup sugar 2 tablespoon cornstarch 1 cup water, boiling 1/4 cup lemon juice 1/2 cup coconut grated 1 tablespoon butter Mix together sugar and cornstarch in a saucepan. Add boiling water and lemon juice; stir in coconut. Bring to a full boil over high heat, stirring frequently. Reduce heat slightly and let boil, stirring constantly, for 1 minute. Remove from heat and stir in butter. Cool to room temperature. Stir; spread between cakes layers.


Nutritional Information:

2990 Calories (kcal); 129g Total Fat; (38% calories from fat); 49g Protein; 420g Carbohydrate; 1770mg Cholesterol; 2236mg Sodium

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