Saybrook Lemon Jelly Roll

TinyArtist

  Saybrook Lemon Jelly Roll  

Yield: 6 - 8 servings

  Ingredients  

• 3/4  cup sifted cake flour
• 1/4  teaspoon  salt
• 1  teaspoon  baking powder
• 4    eggs
• 1  teaspoon  vanilla extract
• 3/4  cup  sugar
• Lemon Filling
• powdered sugar
  

  Directions  

• Set oven for hot 400f.
• Sift flour; measure; mix and sift flour, salt, and baking powder.
• Beat eggs until light and lemon-colored.
• Add sugar to eggs gradually, beating constantly.
• Sift small amount flour mixture on egg mixture; fold in.
• Continue until flour mixture is all added.
• Fold in vanilla extract.
• Line jelly roll pan, 15 by 10 by 1 to inches, with waxed paper.
• Grease paper and sides of pan.
• Pour cake batter in pan.
• Bake 13 minutes.
• Remove cake from pan to damp cloth.
• Remove paper.
• Trim edges of cake.
• Spread with lemon filling; roll up quickly.
• Dust with confectioners' sugar.
  

  

TinyArtist

Lemon Filling
Ingredients

    1 egg
    3/4 cup sugar
    1 lemon juice
    1 tablespoon cold water

Directions

    Beat egg; add sugar.
    Strain juice; add with water.
    Cook over low heat, stirring constantly until thickened.
    Cool before spreading.