I recently found a recipe that looks really good for a Lemon Roll Cake with Lemon Filling. It was in C@H, April 1999, Issue 14, p.38. I got the recipe from the Plus site, but there were no instructions on how to assemble the cake. It has been almost 20 years since I made a roll cake, so I can't remember what to do to ensure it rolls correctly. I vaguely remember parchment and warmth, but obviously is not enough. I assume the instructions were available in the accompanying magazine article. My issues do not go that far back, so I am hoping someone has it and can tell me.
I love anything lemon and just made CI's Lemon Bundt Cake with Ina's lemon syrup and glaze (served it with a Blackberry Sauce or a bit of Ina's Fruit salad with Limoncello I had on hand). It turned out great, but we only have a slice left. This one looks even better to me. I would really appreciate it, and thanks in advance for the time and the help.
I love anything lemon and just made CI's Lemon Bundt Cake with Ina's lemon syrup and glaze (served it with a Blackberry Sauce or a bit of Ina's Fruit salad with Limoncello I had on hand). It turned out great, but we only have a slice left. This one looks even better to me. I would really appreciate it, and thanks in advance for the time and the help.