Where should I start? I asked my Mom what she wanted me to make for Mother’s Day for Mead Meadow. Mom thought about it and told me she wanted me to make the Lemon Roll that her Mother used to make. This is where it gets interesting. I wish I had paid better attention. The recipe that I was working with was written in my Grandma Harriet’s day, when she made the Lemon Roll. Did I say I wish I had paid better attention? I included tips and techniques in the recipe that were not in the original but were intuitive to those who have been making it for years. My Mom told me that she would bring it to bake sales and it was gone before she got to the table to sell it. I hope you love it as much as I do. Memories……..there are so many. Happy Mother’s Day!
Makes: 1 Lemon Roll
Serves: 8-10, depending on how thick you cut the slice
Prep Time: 1-2 hours total
Cook Time: 20 minutes
1 cup of water
½ cup of granulated sugar
2 tablespoons cornstarch
2 tablespoons water
1 lemon, zested
1 lemon, juiced
2 egg yolks, blended
1 teaspoon butter, at room temperature
- In a small heavy saucepan or a double boiler, bring the water and the sugar to a boil.
- In a small bowl, mix the cornstarch and the water together. Set aside.
- Zest 1 lemon, then juice the same lemon. Set aside.
- Blend 2 egg yolks together. Set aside.
- Once the water and sugar is boiling, stir in the cornstarch and water, lemon zest,
lemon juice, 2 egg yolks and butter. Stir until thick.
- Take of the burner and let cool while you make the cake.
Jelly Roll Cake
4 eggs, at room temperature
1 cup of granulated sugar
1 cup of all purpose flour
1 teaspoon baking powder
1 teaspoon vanilla
Powdered Sugar (Confectioner’s sugar) for dusting
Preheat oven to 350° F. Spray or butter a Jelly Roll Pan (10 X 15 X 1). Line with parchment paper and spray or butter the parchment paper.
- In a standup mixer with the whisk attachment, beat the eggs for about 5 minutes until they are light and fluffy.
- In a small bowl, sift the flour and baking soda together. Set aside.
- Add the sugar and mix for about another minute, until it is well combined.
- Add the flour mixture a little at a time and mix, do not over mix.
- Turn off the mixer. Add the vanilla and and stir in with a spatula. Make sure all of the flour is mixed from the bottom of the bowl.
- Spread the batter evenly into the prepared jelly roll pan.
- Bake for 12-15 minutes, until a toothpick inserted in the middle comes out clean. It will be very light in color.
- While the cake is baking, prepare a dish towel or a tea towel by sprinkling it lightly with powdered sugar (confectioner’s sugar).
- When the cake is done, take it out of the oven, carefully cut around the edges of the pan and invert the cake on to the prepared tea towel while it is still hot. Remove the parchment paper. Sprinkle powdered sugar (confectioner’s sugar) on the bottom of the cake and roll it with the towel. This is to create memory for the cake so you will be able to roll it again with the lemon filling without cracking.
- Place the rolled cake on a the cooling rack and let cool completely.
- Once the cake has cooled, unroll the cake, spread the lemon filling all around the cake, leaving about 1 inch all the way around. Carefully roll the cake and wrap it in the tea towel and chill in the refrigerator for at least 2 -3 hours.
- Slice and serve.