Recipe - Lemon Roll (Low Fat)

Vegetable cooking spray
1 cup Sifted cake flour
1 teaspoon Baking powder
One fourth teaspoon Salt
2 Egg whites
1/8 teaspoon Cream of tartar
One half cup Frozen egg substitute,
thawed (or 2 eggs)
2/3 cup Granulated sugar
1/3 cup Water
1 teaspoon Vanilla extract
3 tablespoon Powdered sugar

LIGHT LEMON FILLING
2/3 cup Sugar
3 tablespoon Cornstarch
2/3 cup Water
1 Egg yolk
One fourth cup Fresh lemon juice
2 teaspoon Grated lemon zest

NOTE: Prepare filling a few hours BEFORE making the cake so that it has
time to set up and chill.

FILLING: In a small saucepan, combine sugar and cornstarch. Stir in 2/3 cup
water. Cook over mediumlow heat, stirring constantly, until mixture
becomes translucent, thickens and bubbles, 6 to 8 minutes. Cook 1 minute
longer. Remove from heat.

In a small bowl, beat One half of hot mixture into egg yolk, then stir back into
saucepan. Cook, stirring, 1 minute longer. Stir in lemon juice and lemon
zest. Pour into a small bowl. Press plastic wrap directly on surface.
Refrigerate at least 3 hours, or until very cold.
CAKE:

OVEN: 375 Coat a 10 x 15inch jelly roll pan with cooking spray. Line
bottom of pan with wax paper, trim off excess paper from edges and coat
again with cooking spray. On a sheet of wax paper, combine flour, baking
powder and salt.

In small bowl of electric mixer, beat egg whites with cream of tartar on
high speed til firm peaks form; set aside. In large bowl of electric mixer,
beat egg substitute until thick and creamy, about 1 minute; lower speed.

Gradually add sugar, beating constantly, until mixture is very thick, about
2 minutes. Stir in 1/3 cup water and vanilla. Add flour mixture, stirring
until combined. Fold in beaten egg whites. Spread batter evenly in prepared
pan.

Bake 12 to 13 minutes, or until cake just begins to pull away from the
sides of the pan and springs back when lightly pressed with a small metal
spatula.

Loosen cake around edges with a knife. Invert pan onto a clean kitchen
towel dusted with 2 tbsps. powdered sugar; peel off wax paper. Gently roll
up cake and towel together from short end. Place roll, seam side down, on a
wire rack; let cool completely.

When cool, unroll cake carefully. Spread with Light Lemon Filling. To start
rerolling, lift end of cake with towel. Place roll, seam side down on
serving platter. Dust with remaining 1 tbsp. powdered sugar.
Posted to JEWISHFOOD digest V97 #006

Recipe by: 365 Delicious Low Fat Recipes Phyliis Kohn 1995 p.253

From: Linda Shapiro lss@coconet.com

Date: Mon, 06 Jan 1997 21:40:16 0500