Bright and tangy bursts of lemon come from the sunshiny filling inside.

Pucker-Up Cake Roll

Prepare Clear Lemon Filling: In a heavy medium saucepan, whisk together sugar, cornstarch, and salt; whisk in water. Cook, stirring constantly over medium heat, until sugar mixture thickens and boils. Boil for 1 minute more, stirring constantly. Remove from heat. Whisk in butter and lemon zest until butter has melted. Gradually stir in fresh lemon juice and, if desired, yellow food coloring. Cover and refrigerate. 

Preheat oven to 350 degrees. Grease a 15-by-10-by-1-inch jelly roll pan with non-stick cooking spray. Line bottom of pan with parchment paper; spray with non-stick cooking spray and lightly flour pan. Set aside.

Prepare cake: In a small bowl, combine flour, baking powder and salt; set aside.

In a mixing bowl, beat eggs with an electric mixer on high until thick, about 5 minutes. Gradually beat in granulated sugar. On low speed, add water and vanilla. Mix in dry ingredients until batter is smooth. Pour batter into prepared pan, spreading evenly. Bake for 12 to 15 minutes or until center springs back when lightly touched.

Dust a large sheet of parchment paper with powdered sugar. Immediately loosen edges of cake from pan with a buttered knife. Invert cake onto prepared parchment paper. Carefully peel off the parchment paper that was baked onto the cake.

Starting with a short side of the cake, roll up the warm cake and parchment paper together in a spiral. Roll to end of parchment. Place rolled cake in parchment on a wire rack and cool completely, about 1 hour.

When ready to fill, unroll the cake, but leave the cake on the parchment. Spread Clear Lemon Filling over top of cake to within 1 inch of the edges. Reroll cake, using the parchment to lift and guide the cake into an even roll. Cover and chill for 2 to 24 hours. Just before serving, slice and sprinkle powdered sugar over cake.