Lemon Jelly Roll

The jelly roll cake, the possibilities are endless.  This one is from a children’s cookbook, “Alpha-Bakery” put out by Gold Medal many years ago.  My mother bought it for my children but I still use it for quite a few simple, delicious and fun recipes.  Each letter of the alphabet is represented by a recipe and cute illustrations (keeps the interest) and fun for new readers as well.  I always found recipes a great source for reading skills and the bonus treat when it is ready.

Lemon Jelly Roll

Ingredients

For the Cake

• 3 Eggs
• 1 C. Sugar
• 1/3 C. Water
• 1 t. Vanilla Extract
• 3/4 C. All-Purpose Flour
• 1 t. Baking Powder
• 1 t. Salt
• Approx. 2/3 C. Lemon Curd (recipe below)
• Powdered Sugar (for garnish)
• Fresh Mint Leaves (for garnish)

Preparation

1. Prepare Lemon Curd (set aside) (See Below)
2. Preheat oven to 375 degrees
3. Line a jelly roll pan with aluminum foil; grease with shortening
4. Beat eggs in a large bowl on high until thick
5. Gradually beat in the sugar; beat in water and vanilla on low speed
6. Gradually beat in flour, baking powder and salt until smooth
7. Pour into pan and spread to all 4 corners
8. Bake about 12-15 minutes (until toothpick inserted in center comes out clean
9. Generously sprinkle powdered sugar on a towel
10. Immediately loosen cake from pan and turn over onto towel
11. Carefully remove foil (trim off any crisp edges of cake)
12. While hot; roll cake and towel; let cool on wire rack for at least 30 minutes
13. When cool; unroll cake; remove towel
14. Spread lemon mixture over cake; roll up cake and sprinkle with powdered sugar
15. Garnish with fresh mint

  

For the Lemon Curd

Ingredients

• 6 Eggs
• 2/3 C. Sugar
• 2 Lemons (grated zest)
• 1 C. Lemon Juice
• 1 1/2 Sticks Unsalted Butter (cut into small pieces)
• 1 t. Vanilla

Preparation

1. In a medium saucepan whisk together the eggs, sugar and lemon zest until a light color
2. Add the lemon juice and butter and cook while whisking  over medium heat until the butter is melted
3. Continue whisking until the mixture is thickened and simmer a few seconds
4. Strain through a medium mesh sieve into a bowl and stir in the vanilla
5. Cool, cover and refrigerate until ready to serve

Recipe for the Lemon Curd from “Joy of Cooking”

  

 

 

(Serves 6-8)

Cake Recipe from “Alpha Bakery Children’s Cookbook” by Gold Medal