Lemon Jelly Roll Cake

• 5 eggs, separated
• 1 c. sugar
• 1 Tbsp. grated lemon rind
• 1 c. jelly or jam
• 2 Tbsp. lemon juice
• 1 c. cake flour
• 1/4 tsp. salt
• confectioners sugar

1. Beat
2. egg whites until stiff, but not dry.
3. Add 1/2 the sugar slowly,
4. beating constantly.
5. Beat egg yolks in another bowl until
6. thick
7. and
8. lemon
9. colored.
10. Add
11. remaining sugar gradually,
12. continuing
13. to
14. beat
15. until stiff enough to hold a soft peak.
16. Add grated lemon rind and juice.
17. Fold gently into egg white
18. mixture.
19. Combine flour and salt and fold quickly, but lightly, into egg mixture.
20. Line shallow 11 x 16-inch pan with waxed
21. paper.
22. Pour
23. batter and bake in moderate oven at 350u0b0 for 15
24. minutes, being careful not to overbake it.
25. Turn into
26. a clean towel, well sprinkled with confectioners sugar. Remove paper
27. and
28. trim
29. crust.
30. Roll,
31. lifting
32. end of towel nearest you.
33. Wrap in towel and cool.
34. Unroll; spread with jam or
35. jelly. Very
36. good if spread with Jell-O lemon pudding and pie filling.

eggs, sugar, lemon rind, lemon juice, cake flour, salt, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042859 (may not work)