4 eggs
1/2 c. sugar
1 tbsp. water
1 tsp. vanilla
3/4 c. cake flour
1 tsp. baking powder
1/2 tsp. salt
Lemon filling
Powdered sugar

Grease a 15 x 10 x 1 inch jelly roll pan. Line with waxed paper. Grease waxed paper and set aside.

Beat eggs until thick and lemon colored, gradually add 1/2 cup sugar beating until very thick (about 5 minutes). Stir in water and vanilla.

Combine flour, baking powder and salt. Add to egg mixture, beating until dry ingredients are moistened. Spread batter evenly in prepared pan. Bake at 400 degrees for 10 minutes.

Sift 2 to 3 tablespoons 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 onto sugar. Peel off wax paper. Start at narrow end roll up cake and towel together. Cool.

Unroll cake fill with filling. Place cake on serving plate seam side down. Garnish with lemon slices. Recipe has been adapted for La Paz.

LEMON FILLING:

1/4 c. butter
1 c. sugar
1 tbsp. grated lemon rind
1/2 c. lemon juice
1 tbsp. cornstarch
2 eggs, beaten
2 egg yolks, beaten

Melt butter in medium saucepan over low heat. Combine remaining ingredients stirring until blended. Add to butter and cook until thickens and comes to a boil. Boil 1 minute, stirring constantly. Cool mixture. Chill. Yield 2 cups.