Jelly Roll

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

1. Beat egg whites until stiff but not dry.
2. Add 1/2 the sugar slowly, beating constantly.
3. Beat egg yolks until thick and lemon colored.
4. Add remaining sugar gradually.
5. Continue to beat until holds a soft peak.
6. Add lemon juice and rind, fold gently into beaten egg whites.
7. Combine flour and salt, fold it into egg mixture.
8. Put wax paper into an 11 x 16-inch shallow pan to line. Pour in batter.
9. Bake at 350u0b0 for 15 minutes, don't overbake.
10. Turn cake out on a clean towel, sprinkled with confectioners sugar. Remove paper and trim off crusts.
11. Roll, lifting towel nearest you. When cool, unroll and spread with jelly and roll again.
12. Really good with lemon jello pie filling or make up your own filling.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=356477 (may not work)