Title: Lemon Cake Roll
Categories: Cake
Yield: 16 Servings

Vegetable cooking spray
5 Egg whites
3/4 c Sugar
1 1/2 ts Lemon juice
1 1/2 ts Lemon extract
1/8 ts Salt
3/4 c Sifted cake flour
2 tb Sifted powdered sugar
Mint sprigs and lemon twists
-for garnish

-------------------------------LEMON FILLING-------------------------------
1/2 c Sugar
1 1/2 tb Cornstarch
1 Egg yolk; beaten
1/4 c Lemon juice
1/4 c Orange juice
1/4 c Water
1 tb 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.

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.