Recipe - Lemon Jelly Roll

4 Eggs, separated
1 cup Flour
1 cup Sugar
One half teaspoon Baking powder
1 teaspoon Vanilla of lemon extract
2 teaspoon Boiling water
Powdered sugar

FILLING
One fourth cup Instant dry lemon pudding
mix
1 One half cup Water
One fourth cup Sugar
2 Egg yolks, beaten

Got this one from a coworker

Separate eggs. In large mixing bowl beat egg whites until stiff. Set aside.
In small bowl, beat egg yolks until very light in color. Add sugar
gradually to yolks and beat well. Add vanilla extract and beaten egg
whites. Mix together flour and baking powder; fold into egg mixture with
boiling water. Bake at 375 degrees on a greased jelly roll pan for about 8
to 10 minutes. Turn cake out onto clean towel dusted with powdered sugar.
Starting at narrow end of cake, roll in towel and let cool.

Meanwhile make lemon filling.

Filling: Combine ingredients in medium saucepan. Stir until sugar
dissolves. Cook stirring constantly over medium heat until mixture starts
to bubble. Remove from heat; cover and cool.

To assemble: unroll cake; spread with filling and reroll cake around
filling. Wrap roll in plastic wrap and chill. SLice and serve. Posted to
TNT Prodigy's Recipe Exchange Newsletter by windy saxman@i1.net on Jul
07, 1997