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.
Method
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Preheat oven to 190 degrees.
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Line a greased 38cm x 25cm x 2.5cm baking pan with baking paper.
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Grease the paper; set aside.
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In a large bowl, beat eggs for 3 minutes.
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Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-coloured.
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Stir in milk.
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Combine dry ingredients; fold into egg mixture.
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Spread batter evenly in prepared pan.
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Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes.
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Invert onto a kitchen towel dusted with icing sugar.
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Gently peel off waxed paper.
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Roll up cake in the towel jelly-roll style, starting with a short side.
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Cool completely on a wire rack.
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Unroll cake; spread filling evenly over cake to within 2.5cm of edges. Roll up again.
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Place seam side down on a serving platter.
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Cover and refrigerate for 1-2 hours. Store in the fridge.
Recipe Hints and Tips:
- Lemon Jelly Roll is suitable to freeze for up to two months. Double wrap in plastic wrap first.
