Thursday, January 8, 2009

Lemon Jelly Roll Cake

1 cup artificial sweetener
1/3 cup water
1 teaspoon baking powder
3 eggs, beaten until lemon colored and light
3/4 cup flour
1 teaspoon vanilla
3/4 cup artificial sweetener

1 teaspoon margarine
3/4 cup water
1/3 cup lemon juice
1 teaspoon lemon peel
3 tablespoons cornstarch
2 cup powdered sugar
2 teaspoon margarine
2 tablespoons lemon juice
1 teaspoon lemon extract

Preheat oven to 400 degrees. Line jelly roll pan with foil and spray with vegetable spray. Beat eggs at high speed until thick and lemon colored (about 5 minutes). Slow mixer speed and very gradually add 1 cup artificial sweetener, 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 jelly roll pan and bake for about 15 minutes. Invert pan onto a kitchen towel that has been sprinkled with powdered sugar. Roll up towel jelly roll fashion and cool.

No comments:

Post a Comment