| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 4 | Eggs, separated | |
| 1 | c | Flour |
| 1 | c | Sugar |
| 1/2 | ts | Baking powder |
| 1 | ts | Vanilla of lemon extract |
| 2 | ts | Boiling water |
| Powdered sugar | ||
| 1/4 | c | Instant dry lemon pudding mix |
| 1 1/2 | c | Water |
| 1/4 | c | Sugar |
| 2 | Egg yolks, beaten |
INSTRUCTIONS
FILLING Got this one from a co-worker Separate eggs. In large mixing bowl beat egg whites until stiff. Set aside. In small bowl, beat egg yolks until very light in color. Add sugar gradually to yolks and beat well. Add vanilla extract and beaten egg whites. Mix together flour and baking powder; fold into egg mixture with boiling water. Bake at 375 degrees on a greased jelly roll pan for about 8 to 10 minutes. Turn cake out onto clean towel dusted with powdered sugar. Starting at narrow end of cake, roll in towel and let cool. Meanwhile make lemon filling. Filling: Combine ingredients in medium saucepan. Stir until sugar dissolves. Cook stirring constantly over medium heat until mixture starts to bubble. Remove from heat; cover and cool. To assemble: unroll cake; spread with filling and re-roll cake around filling. Wrap roll in plastic wrap and chill. SLice and serve. Posted to TNT - Prodigy's Recipe Exchange Newsletter by windy <saxman@i1.net> on Jul 07, 1997
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