SPONGE ROLL:

4 eggs, separated
1/4 tsp. cream of tartar
1/4 tsp. salt
1/3 c. flour

SAUCE:

1 can condensed cream of chicken soup
1/4 c. mayonnaise
1 tbsp. lemon juice

FILLING:

6 chopped hard cooked eggs
1/2 c. chopped cooked chicken
1/2 c. mayonnaise
1/4 c. chopped green onions (with tops)
1/2 tsp. salt

Sponge Roll: Preheat oven to 400 degrees. Grease and flour teflon jelly roll pan. Beat egg yolks, about 5 minutes. Beat egg whites, cream of tartar and salt until stiff. Sprinkle with flour. Gently fold in yolks. Pour into pan, spreading batter evenly. Bake 8-10 minutes. Invert sponge on waxed paper. Carefully roll up, rolling the paper along with the sponge roll, wrap in a towel. Place seam side down on rack until cool. Reserve 1/4 cup melted butter for later.

Filling: Combine ingredients. Heat until mixture begins to boil.

Sauce: Blend ingredients together. Heat to a serving temperature.

Unwrap sponge roll and carefully brush with butter. Spread evenly with filling. Reroll. Cut into 12 slices 1/2 inch thick. Spoon sauce over slices and enjoy!