Yield: 16 Servings
|\N \N||Vegetable cooking spray|
|5 \N||Egg whites|
|1½ teaspoon||Lemon juice|
|1½ teaspoon||Lemon extract|
|¾ cup||Sifted cake flour|
|2 tablespoons||Sifted powdered sugar|
|\N \N||Mint sprigs and lemon twists for garnish|
|1 \N||Egg yolk; beaten|
|¼ cup||Lemon juice|
|¼ cup||Orange juice|
|1 tablespoon||Grated lemon rind|
Coat a 15x10x1-inch 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 (2-4 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 8-10 minutes.
Sift powdered sugar in a 15x10-inch 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 1-inch 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.
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, .