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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Jelly Roll Recipe

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This recipe for Lemon Jelly Roll is from The Virginia Auslander Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
1 cup sugar
1/4 cup cold water
1 tsp vanilla
1 cup sifted flour
2 tsp baking powder
1/2 tsp salt
1 pkg instant lemon pudding
1/2 cup sugar
2 egg yolks
Directions:
Directions:
Beat eggs until think and lemon colored (about 5 minutes). Add sugar gradually; continuing to beat until light and fluffy. Add water and vanilla. Add sifted dry ingredients and blend until smooth. Pour into greased waxed paper lined 15 inch cookie sheet with sides. Bake at 375º for 12-15 minutes. Turn out immediately onto dampened towel. Remove waxed paper and roll into towel to cool. Mix contents of pudding package with sugar and egg yolks and prepare as directed. Bake at 375 º for 12-15 minutes. When cool, unroll cake and spread with lemon mixture. Reroll and chill until ready to serve.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is an old page out of a cookbook with Doreen Dimon from Elk Creek as the owner of this recipe. Grandma wrote a note "good friend" next to her name.

 

 

 

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