All you need:
Clear Lemon Filling, see recipe on hy-vee.com
1 c. cake flour or 3/4 c. plus 2 tbsp Hy-Vee all-purpose flour
1 tsp Hy-Vee baking powder
1/4 tsp Hy-Vee salt
3 Hy-Vee large eggs
1 c. Hy-Vee granulated sugar
1/3 c. water
1 tsp Hy-Vee vanilla extract
Hy-Vee powdered sugar
All you do:
Prepare Clear Lemon Filling. While filling chills, prepare cake.
Preheat oven to 350 degrees. Grease a 15-by-10-by-1-inch jelly roll pan with non-stick cooking spray. Line bottom of pan with parchment paper; spray with non-stick cooking spray and lightly flour pan. Set aside.
In a small bowl, combine flour, baking powder and salt; set aside.
In a mixing bowl, beat eggs with an electric mixer on high until thick, about 5 minutes. Gradually beat in granulated sugar. On low speed, add water and vanilla. Mix in dry ingredients until batter is smooth. Pour batter into prepared pan, spreading evenly. Bake for 12 to 15 minutes or until center springs back when lightly touched.
Dust a large sheet of parchment paper with powdered sugar. Immediately loosen edges of cake from pan with a buttered knife. Invert cake onto prepared parchment paper. Carefully peel off the parchment paper that was baked onto the cake.
Starting with a short side of the cake, roll up the warm cake and parchment paper together in a spiral. Roll to end of parchment. Place rolled cake in parchment on a wire rack and cool completely, about 1 hour.
When ready to fill, unroll the cake, but leave the cake on the parchment. Spread Clear Lemon Filling over top of cake to within 1 inch of the edges. Reroll cake, using the parchment to lift and guide the cake into an even roll. Cover and chill for 2 to 24 hours. Just before serving, slice and sprinkle powdered sugar over cake.
Nutrition information per serving:
Dietary Fiber: 0g
Saturated Fat: 1g
Trans fats: 0g
Daily nutritional values:
2% vitamin A
4% vitamin C