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4 eggs, separated
3/4 c. flour
1/3 c. lemon juice
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
Confectioners sugar

Preheat oven to 375 degrees. Grease 15 1/2 x 10 1/2-inch jelly roll pan; line with waxed paper. In small bowl with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in 1/3 cup sugar; beat until sugar is completely dissolved.

In large bowl with mixer at low speed, beat flour, lemon juice, baking powder, salt, vanilla, egg yolks and 1/2 cup sugar until just mixed. Increase speed to high; beat 5 minutes or until mixture is light and fluffy, scraping bowl frequently with rubber spatula.

With rubber spatula, gently fold egg whites into yolk mixture. Spread batter evenly in pan and bake 15 minutes or until top springs back when lightly touched with finger.

Meanwhile, sprinkle clean cloth towel with 1/3 cup confectioners sugar. When cake is done, immediately invert cake onto towel. Gently remove waxed paper; cut off crisp edges from cake if you like. Roll cake and towel from narrow end; cool completely on wire rack.

Meanwhile, prepare lemon filling. When cake is cool, unroll and spread with filling; reroll without towel. Sprinkle surface of roll with confectioners sugar. Makes 10 servings.


1/2 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
3/4 c. water
Grated peel of 1 sm. lemon
1/4 c. lemon juice

In 1-quart saucepan, mix well sugar, cornstarch and salt. Stir in water, grated lemon peel and lemon juice. Cook over medium heat, stirring constantly until lemon mixture is thickened and boils; remove from heat.

In small bowl with wire whisk, beat 2 egg yolks; stir in small amount of hot mixture. Slowly pour yolk mixture back into lemon mixture, stirring rapidly to prevent lumping. Return to heat; cook, stirring constantly, until lemon filling is thickened. Do not boil. Stir in 2 tablespoons butter.

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