What
you need,
For
the cake,
3
large eggs
1
cup granulated sugar
3
tbsp. cold water
1
cup all-purpose flour
1
tsp. baking powder
¼
tsp. salt
For
the filling,
1
cup granulated sugar
3
tbsp. all-purpose flour
1
egg, lightly beaten
¾
cup water
¼
cup freshly squeezed lemon juice
Line
a baking sheet or jelly roll pan with waxed paper and grease well with
non-stick spray.
Preheat
the oven to 350 degrees.
In
the bowl of a stand mixer, fitted with the paddle attachment beat the eggs
until light and pale in color, about 3 minutes. Gradually add the sugar and
beat for another 2 minutes until the mixture thickens and becomes a lemony
color. Stir in the water until combined.
In a separate bowl sift together the flour,
baking powder and salt.
Using
a spatula fold the dry ingredients into the wet until just combined.
Spread
the batter evenly on the prepared pan and bake for 12-14 minutes until the cake
springs back when touched, be sure not to over bake.
Let
the cake cool in the pan for 5 minutes. Meanwhile sprinkle a clean kitchen
towel with powdered sugar. Carefully invert the cake onto the towel and peel
off the wax paper.
Gently
roll the cake up in the towel and let it cool completely on the rack.
While
the cake is cooling make the filling.
In
a medium saucepan combine the sugar, flour, egg, water and lemon juice. Cook
over medium heat, stirring occasionally until the mixture comes to a boil. Cook
and stir for 1 minute until the mixture thickens. Remove from the heat and let
cool to room temperature.
Once
the cake has cooled, carefully unroll it from the towel. Spread the lemon
filling all over the cake, staying about 1 inch away from the edges. Roll the
cake back up and place seam side down on a plate. Let the cake rest in the
refrigerator for at least 2 hours to set.
Dust
with powdered sugar just before serving.
Jen of My Tiny Oven
