5 eggs, separated, room temperature
1/2 c. sugar
1/3 c. flour (all-purpose)
3 tbsp. unsweetened cocoa
Green food coloring
Halved pistachio nuts

LEMON FILLING:

2/3 c. soft butter
2 c. confectioners' sugar
1 tbsp. grated lemon rind
2 tbsp. lemon juice

Line 15 x 10 x 1 inch jelly roll pan with waxed paper; grease paper. In large bowl, beat egg whites until stiff but not dry; continue beating while adding 1/4 cup sugar. In small bowl, beat yolks with remaining sugar until light and fluffy. Sift flour and cocoa together and thoroughly fold into yolks; carefully fold this into whites and spread evenly in lined pan. Bake at 400 degrees about 10 minutes. Remove from oven; cool in pan 10 minutes. Turn onto towel and peel off paper.

Filling: Cream butter until light and fluffy; add sugar and lemon and beat until smooth. Spread 2/3 filling on cake and roll tightly. tint remaining filling and frost roll; sprinkle with nuts.

Variation: Can be filled with ice cream, frosted with whipped cream, and frozen.