Name: Lemon Cake Roll
Ingredients: 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; 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

Be much alone with God. Do not put Him off with a quarter of an hour morning and evening. Take time to get thoroughly acquainted. Talk everything over with Him. Pour out every thought, feeling, wish, plan, and doubt to Him. He wants converse with His creatures. Shall His creatures not want converse with Him? He wants, not merely to be on “good terms” with you, if one may use man’s phrase, but to be intimate. Shall you decline the intimacy and be satisfied with mere acquaintance? What! Intimate with the world, with friends, with neighbors, but not with God? That would look ill indeed. Folly, to prefer the clay to the potter, the marble to the sculptor, this little earth and its lesser creatures to the mighty Maker of the universe, the great “All and in all!”

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Cake	16	Servings

INGREDIENTS

		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
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

INSTRUCTIONS

LEMON FILLING
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.

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