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
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
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
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