Lemon Cake Roll

• 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)

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

eggs, sugar, cold water, flour, baking powder, salt, filling, sugar, flour, egg, water, lemon juice, powdered sugar

Taken from www.food.com/recipe/lemon-cake-roll-107076 (may not work)