ANGEL ROLL:

12 tbsp. granulated sugar
2/3 c. less 4 tsp. sifted flour
4 tsp. cornstarch
6 egg whites
3/4 tsp. vanilla
1/4 tsp. cream of tartar

DUSTING:

2 tbsp. confectioners' sugar

FILLING:

1/4 c. granulated sugar
2 tbsp. cornstarch
1 1/4 c. evaporated skim milk
3 tbsp. lemon juice
1 tbsp. grated lemon rind

GARNISH:

1 sm. lemon, sliced paper thin

Preheat the oven to 300 degrees. Lightly oil a 15 x 10 x 1 inch jelly roll pan, line with wax paper, lightly oil again and set aside. Sift 6 tablespoons of granulated sugar with the flour and cornstarch onto a piece of wax paper and set aside.

In a large bowl, beat the egg whites, vanilla and cream of tartar until foamy. Beat in the remaining 6 tablespoons granulated sugar, 1 teaspoon at a time; continue to beat the egg whites until they hold very soft peaks. (NOTE: Do not overbeat or the cake will be tough.) Sift 1/4 of the flour mixture over the egg whites and, with a spatula, gently, but thoroughly, fold in; repeat until all the flour mixture is incorporated. With the spatula spread the batter evenly over the prepared pan.

Bake for 20 to 25 minutes or until the cake is pale tan and the top springs back when touched. With a thin-bladed metal spatula loosen the edges of the cake and invert onto a clean dish towel that has been sprinkled with 1 tablespoon confectioners' sugar. Peel off the wax paper and trim off any crisp edges. Sprinkle the cake with the remaining 1 tablespoon confectioners' sugar and, starting at a narrow end, roll it up in the towel; cool, seam side down, on a wire rack for 1 hour.

THE FILLING: In a small heavy saucepan, combine the sugar and cornstarch. Blend in the milk and lemon juice. Set over moderate heat and cook, stirring, for 3 minutes or until thickened and clear. Remove from the heat and stir in the lemon rind. Cover and cool to room temperature, whisking occasionally to prevent clumping.

ASSEMBLY: Unroll the cooled cake and remove the towel. Whisk the filling until smooth, then spread it evenly over the cake, leaving 1/2 inch butter all around. Re-roll the cake, placing it seam side down on an oblong platter, and sift the remaining 1 tablespoon confectioners' sugar over the top. Garnish with the lemon slices. Using a sharp serrated knife in a gentle seesaw motion, cut the roll slightly on the bias into 1-inch slices. Serves: 8.