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Lab #6 Foam Cake

Lemon Cake Roll Recipe

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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.

TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. + coolingYIELD:10-12 servings

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

Directions

• 1. 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° 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. 
• 2. 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. Yield: 10-12 servings.