Recipe - Lemon Angel Roll

Three fourths cup Granulated sugar
2/3 cup Sifted cake flour
6 lg Egg whites
Three fourths teaspoon Vanilla extract
One fourth teaspoon Cream of tartar
2 tablespoon Confectioner's sugar

LEMON FILLING
One fourth cup Granulated sugar
2 tablespoon Cornstarch
1 One fourth cup Evaporated skim milk
3 tablespoon Lemon juice
1 tablespoon Grated lemon rind

Here's the other recipe from the Reader's Digest book.

Preheat oven to 300. Spray 15 X 10 X 1 jelly roll pan with cooking spray,
line with wax paper, spray again.

Sift 6 T of the granulated sugar with the flour and set aside

Beat the egg whites, vanilla extract and cream of tartar @ moderate speed
until foamy, then beat in the remaining granulated sugar, 1 T @ a time.
Increase the speed to moderately high and beat the whites until they hold
very soft peaks. Do not overbeat of cake will be tough. Sift One fourth of the
flour mixture at a time into whites and, with a rubber spatula, fold in
gently but thoroughly.

With spatula, spread batter evenly in pan and bake 2025 minutes until pale
tan and top springs back when touched.

With thin bladed metal spatula, loosen cake around edges and invert
immediately into a clean dish towel that has been sprinkled with 1 T
confectioners sugar. Peel off the wax paper and trim any crisp edges.
Sprinkle with half the remaining confectioners sugar and, starting at a
narrow end, roll it up in the towel; cool seam side down for 1 hour on a
wire rack.

Meanwhile, prepare filling. In a small heavy saucepan combine the
granulated sugar and cornstarch. Blend in the milk and lemon juice, set
over moderate heat, and cook, stirring, for 3 minutes or until thickened
and clear. Remove from heat and stir in the lemon rind.

To fill, unroll cooled cake and remove towel. Whisk the filling until
smooth,then spread evenly over cake leaving 1/2" margin at edge. Reroll the
cake and set seam side down on platter. Sift remaining confectioners sugar
over. Cut slightly on bias into 1" slices.
Variation: strawberry filling: Whirl One half c. cut or sliced up fresh or frozen dry pack
strawberries in food processor or blender for 30 seconds or until smooth.
In small heavy saucepan, combine 3 T sugar and 2 T cornstarch. Blend in 3/4
cup evaporated skim milk, strawberry puree, and 1 & One fourth T lemon juice. Set
over moderate heat and cook, stirring, 3 minutes or until thickened and
clear. Remove from heat, stir in One half cup thinly strawberries, cover, cool to
room temperature. Fill and roll.

Posted to Digest eatlf.v096.n236

From: dana@mattmccoy.com (Dana Muller)

Date: Tue, 3 Dec 1996 18:04:08 0600