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LEMON ROLL 4 egg yolks 1/3 c. sugar 1/2 tsp. vanilla 4 egg whites 1/2 c. sugar 2/3 c. all-purpose flour 1 tsp. baking powder 1/4 tsp. salt Beat egg yolks until thick; gradually beat in 1/3 cup sugar. Add vanilla. Beat egg whites until soft peaks form; gradually add 1/2 cup sugar and beat until stiff. Fold egg yolks into egg whites. Sift together flour, baking powder and salt. Fold into egg mixture. Spread batter in greased, wax paper lined jellyroll pan and bake for 10 to 15 minutes at 350 degrees. Loosen sides and turn out on a towel or waxed paper. Sprinkle with confectioners sugar. Remove wax paper. Starting at narrow end, roll cake and towel or paper together. Cool. Unroll and spread with lemon filling. Other fillings may be used. Lemon Filling: 2/3 c. sugar 2 Tbsp. cornstarch dash of salt 3/4 c. cold water 2 egg yolks, beaten 1 Tbsp. grated lemon peel 3 Tbsp. lemon juice 1 Tbsp. butter or margarine In heavy saucepan combine sugar, cornstarch and salt. Gradually add water. Stir in egg yolks, lemon peel and juice. Cook until thick. Stir in butter. Cool to room temperature without stirring; unroll cake and spread with filling and reroll. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |