RECIPES CAKES

Lemon Jelly Roll

Lemon Jelly Roll

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 5
Difficulty Medium

Rating (click to rate)

4.8 based on 4 ratings.

Ingredients

  • 3 Eggs (at room temperature)
  • 80 g Caster Sugar
  • 1/4 cup Milk
  • 75 g Self Raising Flour
  • Lemon Curd Filling (we have a recipe on the website or you can buy it pre-made!)

Nutrition Information

Qty per
27g serve
Qty per
100g
Energy 70.255449695122kcalcal 262.22021596544kcalcal
Protein 0.24334603658537gg 0.90826050569255gg
Fat (total) 0.0153125gg 0.057152108119658gg
 - saturated 2.50875gg 9.3636147751963gg
Carbohydrate 17.796890243902gg 66.42480296576gg
 - sugars 10.02375gg 37.41246979686gg
Dietary Fibre 2.7286585365854gg 10.184397564379gg
Sodium 28.555221036585mgmg 106.57900931028mgmg

Nutritional information does not include the following ingredients: Eggs, Lemon curd filling

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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

  1. Preheat oven to 190 degrees.

  2. Line a greased 38cm x 25cm x 2.5cm baking pan with baking paper.

  3. Grease the paper; set aside.

  4. In a large bowl, beat eggs for 3 minutes.

  5. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-coloured.

  6. Stir in milk.

  7. Combine dry ingredients; fold into egg mixture.

  8. Spread batter evenly in prepared pan.

  9. Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes.

  10. Invert onto a kitchen towel dusted with icing sugar.

  11. Gently peel off waxed paper.

  12. Roll up cake in the towel jelly-roll style, starting with a short side.

  13. Cool completely on a wire rack.

  14. Unroll cake; spread filling evenly over cake to within 2.5cm of edges. Roll up again.

  15. Place seam side down on a serving platter.

  16. 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.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

Ask a Question

Ten Uses For Corks
Previous Post

Bad Day | Stay at Home Mum
Next Post

Close sidebar