Lemon Cake Roll - cooking recipe

Ingredients

3 eggs
1 cup sugar
3 tablespoons cold water
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
FILLING
1 cup sugar
3 tablespoons flour
1 egg, lightly beaten
3/4 cup water
1/4 cup lemon juice
powdered sugar (optional)

Preparation

In a mixing bowl, beat eggs and sugar until thick and smooth.
Add water.
Combine flour, baking powder and salt; stir into egg mixture just until moistened.
Line a greased 15X10 inch baking pan with waxed paper; grease the paper.
Spread batter evenly in pan.
Bake at 375 for 12-14 minutes or until cake springs back when lightly touched in center.
Cool cake in pan on a wire rack for 5 minutes.
Turn cake out onto a kitchen towel.
Gently peel off the waxed paper.
Beginning with short side, roll up cake, jelly roll style.
Cool completely on a wire rack.
For filling, in a saucepan, combine sugar, flour, egg, water and lemon juice.
Cook and stir over medium heat until mixture comes to a boil.
Cook and stir 1 minute longer until thickened.
Remove from the heat; cool to room temperature.
Unroll cake; spread cooled filling to within 1 inch of edges.
Roll up again.
Cover and chill for 1-2 hours before serving.
Sprinkle with powedered sugar before serving, if desired.
Store in the refrigerator.