| 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
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”