Recipe - Lemon Cake Roll

Vegetable cooking spray
5 Egg whites
Three fourths cup Sugar
1 One half teaspoon Lemon juice
1 One half teaspoon Lemon extract
1/8 teaspoon Salt
Three fourths cup Sifted cake flour
2 tablespoon Sifted powdered sugar
Mint sprigs and lemon twists
for garnish

LEMON FILLING
One half cup Sugar
1 One half tablespoon Cornstarch
1 Egg yolk; beaten
One fourth cup Lemon juice
One fourth cup Orange juice
One fourth cup Water
1 tablespoon Grated lemon rind

Coat a 15x10x1inch jelly roll pan with cooking spray, and line with wax
paper. Coat wax paper with cooking spray; set aside.

Beat egg whites (at room temperature) at high speed of an electric mixer
until foamy. Gradually add sugar, 1 tablespoon at a time, beating until
stiff peaks form and sugar dissolves (24 minutes). Add lemon juice, lemon
extract and salt; beat well. Fold flour into egg white mixture. Spread
batter evenly in prepared pan. Bake at 350 degrees for 810 minutes.

Sift powdered sugar in a 15x10inch rectangle on a towel. When cake is
done, immediately loosen from pan and turn out onto sugared towel. Peel off
wax paper. Starting at narrow end, roll up cake and towel together; cool on
wire rack, seam side down.

Unroll cake; remove towel. Spread Lemon Filling on cake, leaving a 1inch
margin around edges; reroll cake. Place on a plate, seam side down.
Garnish, if desired. Yields 16 servings.

Lemon Filling: Combine first 6 ingredients in a heavy saucepan. Cook over
medium heat, stirring constantly, until mixture boils. Boil 1 minute; stir
in lemon rind, and let cool. Yields enough filling for 1 cake roll.

MAGAZINE ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.