Tart Lemon Cake Roll
A home-kitchen version of tart lemon cake roll, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3 eggs
- 1 c. sugar
- 1/3 c. water
- 1 tsp. vanilla
- 1 tsp. baking powder
- 3/4 c. all-purpose flour or 1 c. cake flour
- 1/4 tsp. salt
- powdered sugar
Method
Heat oven to 375°.
Line jelly roll pan (15 1/2 x 10 1/2 x 1-inch) with aluminum foil or waxed paper; grease generously. Beat eggs in small mixer bowl on high speed until very thick and lemon colored.
Pour into large mixer bowl.
Beat in sugar gradually.
Beat in vanilla and water on low speed.
Add flour, baking powder and salt gradually, beating just until batter is smooth.
Pour into pan.
Bake 12 to 15 minutes.
Immediately loosen cake from edges of pan; invert on towel sprinkled generously with powdered sugar.
Carefully remove foil.
Trim off stiff edges if necessary.
Carefully roll hot cake and towel from narrow end.
Cool on wire rack at least 30 minutes.
