Lemon Jelly Roll Cake
Lemon Jelly Roll Cake is an moderately easy dinner. Made with 5 eggs, separated, 1 c. sugar, 1 tbsp. grated lemon rind, 1 c. jelly or jam and 2 tbsp. lemon juice, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Egg whites until stiff, but not dry.
Add 1/2 the sugar slowly, beating constantly.
Beat egg yolks in another bowl until colored.
Remaining sugar gradually, continuing until stiff enough to hold a soft peak.
Add grated lemon rind and juice.
Fold gently into egg white mixture.
Combine flour and salt and fold quickly, but lightly, into egg mixture.
Line shallow 11 x 16-inch pan with waxed paper.
Batter and bake in moderate oven at 350Β° for 15 minutes, being careful not to overbake it.
Turn into a clean towel, well sprinkled with confectioners sugar. Remove paper crust.
Lifting end of towel nearest you.
Wrap in towel and cool.
Unroll; spread with jam or jelly. Very good if spread with Jell-O lemon pudding and pie filling.
π· Perfect Pairings
Complete your meal with these
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