Lemon Jellyroll Cake

3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup flour
1 teaspoon baking powder

Preheat oven to 400 degrees. Line jellyroll pan with foil and spray with vegetable spray. Beat eggs at high speed until thick and lemon colored and light (about 5 minutes). Slow mixer speed and very gradually add 1 cup sugar, blending until well-dissolved. Add 1/3 cup water and vanilla and continue to mix on low speed. Add flour and baking powder very gradually until mixed. Batter will be slightly foamy. Pour into jellyroll pan and bake for about 15 minutes. Invert pan onto a kitchen towel that has been sprinkled with powdered sugar. Roll up towel, jellyroll fashion, and cool.

¾ cup sugar
3 tablespoons cornstarch
¾ cup water
1 teaspoon lemon peel
1 teaspoon margarine
1/3 cup lemon juice

Combine 3/4 cup sugar and cornstarch; add 3/4 water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat; add lemon peel and 1 tablespoon margarine. Gradually stir in 1/3 cup lemon juice. Add a few drops of yellow food coloring, if desired. Cool mixture. Unroll jellyroll and place on large platter. Pour sauce on middle of unrolled cake roll and spread to within 1 inch of edges. Re-roll jellyroll. Refrigerate.

2 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon extract
2 teaspoon margarine

Mix powdered sugar, 2 tablespoons lemon juice, lemon extract and 2 tablespoons margarine together until smooth. Frost cooled cake roll with lemon icing. Refrigerate until serving. Makes a delicious light summertime dessert!
Yield: 12 servings

Per serving:
Calories 212
Fat Calories 27
Fat 3g
Cholesterol 71mg
Fiber 0g
Protein 3g

The Ohio State University Comprehensive Cancer Center – Arthur G. James Cancer Hospital and Richard J. Solove Research Institute (OSUCCC – James) 460 W. 10th Avenue, Columbus, OH 43210 Phone: 1-800-293-5066 | Email: jamesline@osumc.edu