1 cup sugar
1/3 cup water
1 1/2 teaspoons lemon extract
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup raspberry jam
1 1/2 cups whipped cream
1. Preheat oven to 375°F. Grease and line a swiss roll pan (15x10") with parchment paper and grease paper. In a small bowl, sift together flour, baking powder, and salt.
2. Beat eggs until foamy, thick and lemon coloured, about 5 minutes at high speed. Gradually beat in sugar followed by water and lemon extract on low speed. Finally blend in the flour mixture until batter is smooth.
3. Pour batter into pan and spread smooth. Bake 12 minutes until toothpick comes out clean. Immediately invert cake onto a tea towel which has been dusted with icing sugar. Roll up cake and let cool completely.
4. Unroll cake, spread with raspberry jam and then whipped cream. Roll up cake and dust top with icing sugar. Slice & serve!
For best keeping, store cake in an airtight container in the fridge.