3 eggs-room temperature
1 teaspoon lemon extract
¾ cup all-purpose flour or 1 cup cake flour
1teaspoon baking powder
¼ teaspoon salt
½ cup confectioner’s sugar sprinkled on a tea towel
½ cup heavy whipping cream, whipped
1 pint strawberries or blueberries
Preheat oven to 375 degrees. Line a 15 ½ “ x 10 ½” x 2 “ baking sheet with parchment paper. Spray both sides of paper with cooking spray. Place a tea towel on counter, sprinkle with confectioner’s sugar. Set aside.
Sift together flour, baking powder and salt, set aside.
In mixing bowl, beat eggs on high speed until thick about 5 minutes.
Gradually beat in sugar to egg mixture. On low speed add water and extract.
Gradually add flour mixture to egg mixture. Mix gently to blend, do not beat.
Pour batter into prepared baking sheet. Bake at 375, 12-15 minutes or until center is done.
Immediately loosen cake edges with a knife, invert onto prepared tea towel. Remove parchment paper. Roll hot cake from narrow end including the tea towel into a roll. Let cool.
Unroll cake, remove towel and re-roll and wrap in plastic and refrigerate.
Unroll and fill with whipped cream and sliced strawberries or whole Blueberries. Re-roll the cake. Wrap in plastic wrap and refrigerate until serving.
To serve: Sprinkle cake with sifted confectioner’s sugar, garnish with whipped cream dollops and sliced strawberries. Slice roll as desired.
Yield: 6 servings