Ingredients
3large eggs
1cupsugar
3tbspcold water
1cupflour
1tspbaking powder
¼tspsalt
1cupsugar
3tbspflour
1large egg,lightly beaten
¾cupwater
¼cuplemon juice
2tbsplemon juice
2½cupspowdered sugar
Preparation
Preheat oven to 375 degrees F.
Beat eggs in a mixing bowl for 3 minutes.
Add sugar gradually to eggs while mixing. Beat for an additional 2 minutes or until the mixture becomes thick.
Mix in the 3 tablespoons water, 1 cup flour, baking powder, and salt.
Line a 15×10-inch baking pan with parchment paper and grease well.
Pour the batter into the pan and spread evenly.
Bake for 12 to 14 minutes, or until cake springs back when lightly touched.
While the cake is still warm, form into a roll with the parchment paper and let cool in the roll shape.
In a small saucepan, combine the sugar, flour, egg, water, and lemon juice.
Cook and stir over medium heat until mixture comes to a boil.
Cook and stir for 1 minute or until thickened. Remove from the heat and cool to room temperature.
Unroll cake.
Spread filling evenly over cake to within 1 inch of edges. Roll up again starting from the same short side.
Place seam side down on a serving platter. Cover and refrigerate for 1 to 2 hours.
Mix the powdered sugar with the lemon juice until a thick but pourable consistency is reached. Pour an additional tablespoon of lemon juice if needed.
Pour the glaze over the lemon roll.
