| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 5 |
|
Eggs, separated |
| 1 |
c |
Sugar |
| 1 |
tb |
Grated lemon rind |
| 2 |
tb |
Lemon juice |
| 1 |
c |
Sifted cake flour |
| 1/4 |
ts |
Salt |
|
|
Confectioners sugar |
| 1 |
c |
Jelly |
INSTRUCTIONS
Beat egg whites until stiff but not dry. Add 1/2 the sugar slowly beating
constantly. Beat egg yolks until thick and lemon colored; add remaining
sugar gradually, continuing to beat until stiff enough to hold a soft peak;
add grated lemon rind and juice. Fold gently into egg whites. Combine flour
and salt and fold quickly but lightly into egg mixture. Line large shallow
(11x16 inch) pan with paper, pour in batter and bake in a 350 degree oven
for 15 mintues being careful not to overbake it. Turn onto a clean towel
well sprinkled with confectioners sugar. Remove paper and trim off crusts.
Roll, lifting end of towel nearest you. Wrap in towel and cool. Unroll,
spread with whipped jelly and roll again. Serves 8. Randy Rigg The Pinnacle
Club BBS 812-963-9139
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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