Lemon Rosemary Cake Roll
From pat2me 16 years agoIngredients
- cake shopping list
- 3 eggs shopping list
- 1 C sugar shopping list
- 1/3 Cup of water shopping list
- 3/4 cup flour shopping list
- 1 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- 2 1/4 tsp chopped fresh or 3/4 tsp dried rosemary leaves, crumbled shopping list
- 1 tsp grated lemon peel shopping list
- powdered sugar shopping list
- lemon Cream Filling (Make first and refrigerate) shopping list
- 1 cup heavy whipping cream shopping list
- 2 Tbl Confectioners sugar shopping list
- 1 tsp grated lemon peel shopping list
- Beat whipping cream and confectioner''s sugar in a chilled bowl with elecetric mixer on high speed until stiff shopping list
- Stir in lemon peel shopping list
- Refrigerate until use shopping list
How to make it
- Heat oven to 375
- Line a jelly roll pan(15 1/2 x 10 1/2 x 1) with foil and grease generously
- Beat eggs in a large mixing bowl until thick and lemony, about 5 minutes
- Gradually beat in sugar
- Beat in water on low speed
- Gradually beat in dry ingredients until smooth
- Fold in rosemary and lemon peel
- Pour into pan; spread evenly into corners
- Bake 12 to 15 minutes or until toothpick inserted in center comes out clean
- Immediately loosen cake from edges and turn upside down onto a towel that has been generously sprinkled with powdered sugar
- Carefully remove foil
- Trim off stiff edges if necessary
- While cake is hot, carefully roll cake and towel from narrow end
- Cool on wire rack at least 30 minutes
- Unroll cake and remove towel; spread with Lemon Cream Filling
- Roll up cake, dust with Confectioner's sugar
- Store in refrigerator
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