Lemon Roll

Ingredients

CAKE:
4 Eggs
3/4 Teaspoon Baking Powder
Pinch of Salt
3/4 Cup CSR Caster Sugar
3/4 Cup Flour, sifted
1 Teaspoon Lemon Juice
FILLING:
3 Eggs
1 Egg Yolk
1 Cup CSR White Sugar
Grated rind and juice of 2 Lemons
1/2 Cup Butter

Method

FILLING:
1 : In the top of a double boiler mix all the ingredients for the filling. Cook over gently boiling water,
stirring frequently until very thick. Cool thoroughly before using.

ROLL:
1 : Beat the eggs, preferably in an electric mixer, with the baking powder and salt until pale and thick.
2 : Gradually add the CSR White Sugar and beat vigorously for about 10 mins. when the mixture should rise in the
bowl.
3 : Fold in the sifted flour by hand and stir in the lemon juice.
4 : Line a jelly roll pan with greased paper and spread the cake mixture on to it. Bake in a hot oven 400oF
(200oC) for about 15 mins or until the cake pulls away from the sides of the pan.
5 : Invert the pan on to a sheet of wax paper and the pan. While it is still warm roll the cake carefully lengthways in
the wax paper and let stand until cool.
6 : When cold, unroll and fill with the cold lemon filling. Reroll the cake gently, wrap it in paper, and chill.

Comments

Tip : This can be served as a cake or as a dessert garnished with strawberries or candies lemon slices, and whipped cream!