4 eggs, separated
1/4 c. sugar
1 tsp. lemon extract
1 tbsp. vegetable oil
1/2 c. sugar
2/3 c. sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
Powdered sugar
Creamy Lemon Filling
1/2 c. flaked coconut
1/2 tsp. water
1-2 drops yellow food coloring

Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside.

Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder and salt; fold into egg mixture.

Grease a 15 x 10 x 1 inch jelly roll pan and line with waxed paper; grease and flour waxed paper. Spread batter evenly in pan.

Bake at 375 degrees for 10-12 minutes. Sift powdered sugar in a 15 x 10 inch rectangle on a linen towel. When cake is done; immediately loosen from sides of pan and turn out on sugar towel. Peel off waxed paper. Starting at narrow end. Roll up cake and towel together. Cool on a wire rack seam side down. Cools in about 20 minutes.

Unroll cake, spread with half of creamy lemon filling and reroll. Place on serving plate seam side down. Spread remaining filling on ends and all sides.

Combine coconut, water and food coloring in a plastic bag or small bowl. Close securely and shake well. Sprinkle colored coconut over cake roll. Refrigerate for at least 1-2 hours or overnight before serving. Yield 8-10 servings.

CREAMY LEMON FILLING:

1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1-2 tsp. grated lemon rind
5 drops yellow food coloring
1 (4 oz.) carton frozen Cool Whip topping, thawed (I use just Cool Whip from carton)

Combine sweetened condensed milk, lemon juice, lemon rind and food coloring; mix well. Fold in whipped topping. Yield about 3 cups. Very good. Very pretty for special parties.

Elegant lemon cake roll is a delicate sponge type cake filled and frosted with a light and creamy lemon filling.