Reviewed: Apr. 9, 2012

This is the same recipe that my mom gave me, only she made it with ice cream filling, or raspberry jam. So easy and can be frozen for a quick desert for unexpected guests. My kids love it.

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Aug. 8, 2011

I used the cake part of this recipe only, because a friend gave me some fresh lemon curd that I used as filling. I had never made a jelly roll cake before and was quite intimidated, but it ended up being the easiest dessert I have ever made--so fast!

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Reviewer:

LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Malaga, Andalucia, Spain

Reviewed: May 28, 2011

It was a basic cake roll recipie. I overcooked it but it still tasted good but was a little to hard around the edges (but that was my fault). I just trimmed it and it rolled very well. I never use APF in cakes but decided to trust the recipe....next time I will use cake flour instead to make it lighter. I agree that the filling was too sweet. I like tart lemon filling to offset the sweet of the cake and sugar. I also used Meyer lemons which are sweeter to begin with. I also had problems with the egg whites cooking so I just strained it through a sieve to get a nice smooth gel. Overall it was a good taste, not perfect but really good. I'll make again with some tweeks.

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Reviewer:

MickeyMich

Cooking Level: Expert

Reviewed: Nov. 23, 2010

This cake roll is just excellent. The cake was very easy to roll. I think there is just a little bit too much sugar in the overall recipe. This was the first time I made the cake roll and it turned out great, next time I will probably cut down the sugar in the filling just a little bit, because the sweetness is too much and overpowers the lemon flavor. Otherwise, this is an easy and fast cake roll.

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Cooking Level: Expert

Reviewed: Jul. 10, 2010

I have never made any kind of jelly roll pastry before and this was awesome. I did add a healthy splash of lemon extract to the cake part for some extra flavor. I also drizzled some blueberry syrup on top for some color. I got lots of compliments.

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Reviewer:

SpiffySilpion

Reviewed: Feb. 28, 2010

The sugar can definitely be cut in the filling. It's very sweet - made my teeth hurt. Be extra sure to beat the eggbefore adding it to the filling, otherwise, bits of the white cook up and look really gross. Otherwise, a very good recipe.

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Reviewer:

kristina

Cooking Level: Intermediate

Living In: Marion, Indiana, USA

Reviewed: Sep. 14, 2009

OK, OK...so I read the feedback from others, and yes, I was a little scared to try it for 1st time company, but I did. I used the advice from other members...sift all dry ingredients, watch the cake, carefully, so there's no browning, and I used lemon juice instead of water for the cake mix. It was a SURE HIT! Everyone LOVED it AND I got bragging rights for making my VERY first cake roll!!! I was SO proud! And the cake, especially the filling was great! Both myself and my kids are allergic to egg that isn't baked, so for the filling, I used 2 egg yolks and it came out superb!!

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Reviewer:

cwhclc

Reviewed: Nov. 23, 2008

i did not like the filling. the cake rolled fine for me but was stiff and tough after it cooled. i will not use this one again

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Reviewer:

glyn

Cooking Level: Expert

Living In: Bakersfield, California, USA

Reviewed: Nov. 9, 2008

Recipe was very easy to make. I served it to my family and they loved it. It had a rich lemony flavor. I love to bake and enjoyed making this dessert. I plan on making it for the holidays. Only suggestions I would make are to spread the cake batter evenly before baking and check often. Do not over bake or it will not roll properly.

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Reviewer:

rosehoney

Reviewed: 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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