Roulade

• 4 egg yolks
• 4 ounces (9 tablespoons) sugar
• Rind of one-half lemon, grated
• 4 egg whites
• 3 ounces ( 3/4 cup) flour
• 3/4 cup raspberry jam
• 6 tablespoons chopped toasted almonds

1. Beat well yolks with half the sugar and lemon rind.
2. Beat whites with remaining sugar until stiff.
3. Fold the flour into the yolks.
4. Fold and stir a quarter of the whites into the yolks.
5. Carefully pour this mixture into the remaining whites and fold very carefully.
6. Spread on 10-by-15-inch jelly roll pan which has been lined with parchment, and bake at 400 degrees for 10 minutes or until golden brown and cake springs back when lightly touched in center.
7. Remove and turn out onto cloth towel.
8. Remove parchment and roll up tightly with towel; cool.
9. Unroll; spread with raspberry jam.
10. Roll up tightly the long way as for jelly roll.
11. Cut into 1/2-inch thick slices and roll each slice in almonds.

egg yolks, sugar, lemon, egg whites, flour, raspberry jam, almonds

Taken from cooking.nytimes.com/recipes/921 (may not work)