Lemon Jelly Roll is a very old fashioned type of ‘roll up’ cake which many Mums (myself included) can baulk at due to the cake cracking! �The secret to getting a good roll is to very carefully measure the flour. If you add too much the cake will dry and this is what causes the cracking.
Lemon Jelly Roll
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
80 gram Caster sugar
3 large Eggs-(at room temperature)
0.25 cup Milk
75 gram Self raising flour
! Lemon curd filling-(we have a recipe on the website or you can buy it pre-made!)
Directions
- Preheat oven to 190 degrees.
- Line a greased 38cm x 25cm x 2.5cm baking pan with baking paper.
- Grease the paper; set aside.
- In a large bowl, beat eggs for 3 minutes.
- Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-coloured.
- Stir in milk.
- Combine dry ingredients; fold into egg mixture.
- Spread batter evenly in prepared pan.
- Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes.
- Invert onto a kitchen towel dusted with icing sugar.
- Gently peel off waxed paper.
- Roll up cake in the towel jelly-roll style, starting with a short side.
- Cool completely on a wire rack.
- Unroll cake; spread filling evenly over cake to within 2.5cm of edges. Roll up again.
- Place seam side down on a serving platter.
- Cover and refrigerate for 1-2 hours. Store in the fridge.
Notes
- Lemon Jelly Roll is suitable to freeze for up to two months. Double wrap in plastic wrap first.
Response to “Lemon Jelly Roll”
????? How much water, it might be because it’s early but I can’t see an amount in the recipe????
Sounds yummy though!!