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Lemon Cake Roll
SUBMITTED BY:
Dorothy Earl
"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."
RECIPE RATING:
Read Reviews
(6)
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PREP TIME
25 Min
COOK TIME
15 Min
READY IN
40 Min
SERVINGS
(
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)
Servings
US
METRIC
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
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DIRECTIONS
In a mixing bowl, beat eggs and sugar until thick and smooth. Add water. Combine flour, baking powder and salt; stir into egg mixture just until moistened. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 375 degrees F for 12-14 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Turn cake out onto a kitchen towel. Dust with confectioners' sugar. Gently peel off the waxed paper. Beginning with short side, roll up cake, jelly-roll style. Cool completely on a wire rack.
For filling, in a saucepan, combine sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 minute longer until thickened. Remove from the heat; cool to room temperature. Unroll cake; spread cooled filling to within 1 in. of edges. Roll up again. Cover and chill for 1-2 hours before serving. Store in the refrigerator.
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REVIEWS
Reviewed on Oct. 19, 2006 by
Rainbow
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Rainbow
Oct. 19, 2006
A good cake roll recipe. However, i would change a few things in this recipe the next time i make it. For the cake part, instead of adding water, add lemon juice. When baking, watch the cake careful so that the top and sides of it doesn't get hard and brown. For the filling, add the flour gradually and stir constantly. This will prevent the filling from forming lumps. Thanks for this great recipe1!!
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7 users found this review helpful
A good cake roll recipe. However, i would change a few things in this recipe the next time i...
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Reviewed on Jan. 29, 2007 by mayura
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mayura
Jan. 29, 2007
I made the lemon filling to go with a sponge cake from another recipe. God, it was disgusting. One of the worst things I've ever tasted... Threw it all out. What a waste of ingredients. The sponge in this recipe probably won't work, which is why many previous users say that it was too tough, easy answer for that: it calls for ALL-PURPOSE flour, should be cake flour. I haven't tried it, but argh, I'm never making anything lemon flavored ever again.
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3 users found this review helpful
I made the lemon filling to go with a sponge cake from another recipe. God, it was disgusting....
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Reviewed on Dec. 12, 2006 by
TERRY T
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TERRY T
Dec. 12, 2006
The recipe may deserve 5 stars. The cake maker (me) may be the reason for the 3 stars. My cake was tough which indicates that I probable stirred the batter too much. Also the cake part did not bake up evenly as it was too thick in the center. Next time I will spread the batter more towards the corners and the sides. I cut the sugar (why does every recipe call for A CUP of sugar?) I used about 3/4 cup in the cake and 2/3 cup in the filling. I think the filling was still a little too sweet. I like to taste food, not sugar. OK, there's a reason for 3 stars - too much sugar.
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2 users found this review helpful
The recipe may deserve 5 stars. The cake maker (me) may be the reason for the 3 stars. My...
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Reviewed on Nov. 27, 2006 by
sasa
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sasa
Nov. 27, 2006
my cake wouldn't roll and it didn't taste very nice, i wont be making it again.
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2 users found this review helpful
my cake wouldn't roll and it didn't taste very nice, i wont be making it again.
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Reviewed on Aug. 21, 2008 by kidfarm
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kidfarm
Aug. 21, 2008
I made the cake-part for a church dinner. They were the hit of the meal! I did use half cake flour and half all-purpose flour. I made a strawberry cream cheese filling and placed them in the freezer for 3 hrs, which helped make the cutting easier. Since I didn't have jelly roll pans, I baked them in a 9 x 13 cake pan. By tripling the recipe and divided it into 4(about 2c @) it worked great. 12 cakes done in 1 hr.
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1 user found this review helpful
I made the cake-part for a church dinner. They were the hit of the meal! I did use half cake...
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Reviewed on Dec. 5, 2006 by Lizard
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Lizard
Dec. 5, 2006
This was just ok for me, I must have done something wrong, becauase when I tryed to roll the cake it broke. I ended up with a 3 tier rectangle cake instead of a roll, but the flavor was ok.
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0 users found this review helpful
This was just ok for me, I must have done something wrong, becauase when I tryed to roll the...
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