Lemon roulade

1 cup flour
3 eggs
1 cup sugar
3 tablespoons cold water
1 teaspoon baking powder
1/4 teaspoon salt

Filling:
3 tablespoons flour
1 egg, lightly beaten
1 cup sugar
3/4 cup water
1/4 cup lemon juice

Lemon roulade

Preparation:
Prepare a tray 35-40 cm x 25 cm (15 in x 10 in), which is grease with oil, cover with parchment paper and then grease the parchment paper with oil as well.
In a large bowl, beat eggs for 3 minutes. Gradually add sugar and beat another 2 minutes or until mixture becomes thick. Add water.
Mix dry ingredients and gradually incorporate in the egg mixture. When the composition is homogeneous, spread it evenly into prepared pan and bake in oven heated to 190 °C (375 °F) for 10-15 minutes. Allow to cool 5-10 minutes into the baking tray.
When cool slightly, invert the cake on a kitchen towel and carefully detach baking paper. Then roll it in the towel, starting with a short side and place it on a wire rack until completely cool.

For filling, mix in a small saucepan sugar, flour, egg, water and lemon juice. Place over medium heat and stir until the mixture begins to boil. The leaves on heat, still mixing for 1 minute or until start to thicken. Set aside and allow to cool to room temperature.

Unroll the cake and cover evenly with filling, leaving about 2 cm ( 1 in) from the edge not covered. Roll it again and place seam side down on the serving platter. Cover and leave in the fridge for 1-2 hours. Store in refrigerator.

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