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“Light, lemony roll. Easy to make, and always a hit.”

Ingredients Nutrition


  1. Cake : Grease a 15 x 10 inch jelly roll pan, line with waxed paper; grease paper.
  2. Sift and measure flour with baking pwder.
  3. Beat 4 eggs until foamy at high speed with electric mixer.
  4. Gradually add sugar, vanilla and salt. Continue beating until mixture become thick and light in colour, about 5 minutes.
  5. Carefully fold in flour mixture. Pour into prepared pan and bake at 400 for 12 - 15 minutes.
  6. Immediately turn cake onto cloth sprinkled lightly with icing sugar. remove waxed paper. Trim edges. Starting with narrow end, roll cake in cloth.
  7. Cool for 1 hour.
  8. Filling and Frosting : Prepare 1 package Jello Pie filling as directed on package using 1 egg and reducing hot water to 1 1/2°C.
  9. Chill 1 hour. Set aside approximately 1/2 C of pie filling. Unroll cake. Spread remaining pie filling evenly over cake; re-roll. Fold reserved pie filling into dessert topping. Frost cake ( or put a dollop on cake when serving). Chill.

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