| 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.
A Message from our Provider:
“Luck has nothing to do with it”