Cathy Poluzzi has won three blue ribbons with this recipe. She fills the cake with her own homemade blueberry jam. The “key to success with this recipe,” says Cathy, “is to beat the eggs like crazy. I use my KitchenAid mixer on a setting of 6 or 8 and beat for nearly 5 minutes – this gives the light texture.”
Preheat oven to 350 degrees F. Grease a 10x15x1-inch jelly-roll pan with butter, then line with wax paper and butter the wax paper.
In a bowl, beat eggs, sugar, and lemon juice until pale and fluffy, about 5 minutes. Add vanilla and blend in the flour. Do not overmix.
Pour batter onto prepared pan and gently tap the pan to remove any bubbles. Bake for 18 to 20 minutes, or until golden and the sides pull away from the pan.
Sprinkle paper towels with confectioners’ sugar and turn the cake out onto them. Let cool. Spread the cake with the jam, roll up, and sprinkle again with confectioners’ sugar. Slice and serve.
HOW TO MAKE CAKE FLOUR
For every 1 cup of cake flour needed in a recipe, measure 1 cup of all-purpose flour and remove 3 tablespoons. Add 3 tablespoons of cornstarch to the all-purpose flour and sift several times.