|Sugar||2 Cup (32 tbs)|
|Lemon extract||2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Boiling water||1 Cup (16 tbs)|
|Confectioner's sugar||1 Cup (16 tbs)|
|Heavy cream||2 Cup (32 tbs), whipped and sweetened to taste|
|Sliced strawberries||1 Cup (16 tbs)|
Beat eggs in a mixing bowl.
Add sugar and beat until very light and thick.
Beat in lemon extract.
Combine flour with baking powder and salt.
Fold the flour into the egg mixture.
Stir in boiling water.
Butter a 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
Line with foil and butter the foil.
Spread batter in pan.
Bake in a preheated 400Â° oven about 15 minutes or until the cake is browned and the center springs back when touched lightly.
Immediately turn out cake on a dish towel coated with confectioners' sugar and strip off foil, releasing it carefully from the corners first.
Roll the cake from the long side in the sugared towel; cool on a cake rack, seam side down.
Unroll cake and remove towel.
Reserving a few slices for garnish, mix strawberries with about 1/3 of the whipped cream.
Spread on cake to within 1/2 inch of the edges.
Roll up cake.
Frost with remaining whipped cream and garnish with the reserved berry slices.