Lemon Rolls
- 1 c. sifted cake flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 4 eggs, separated
- 1 c. sugar
- 1 Tbsp. lemon
- 3 Tbsp. warmed milk
- 1 tsp. vanilla
- lemon pie filling
- Sift flour, baking powder and salt together.
- Beat egg yolks until thick and lemon colored.
- Add sugar and continue beating for several minutes.
- Add lemon juice.
- Stir in flour mixture, warm milk and vanilla.
- Mix until batter is smooth.
- Beat egg whites until stiff, but not dry, and fold carefully.
- Pour onto greased 11 x 15-inch pan, lined with waxed paper.
- Bake at 350u0b0 for 15 minutes.
- Quickly turn upside-down on dishtowel sprinkled with confectioners sugar. Pull off paper.
- Roll up, folding in long side, using towel to keep rolled.
- Let cool.
- Unroll and spread with lemon pie filling or your favorite jelly.
- Reroll and sprinkle top with powdered sugar.
cake flour, baking powder, salt, eggs, sugar, lemon, milk, vanilla, lemon pie filling
Taken from www.cookbooks.com/Recipe-Details.aspx?id=997720 (may not work)