1 Betty Crocker angel food cake mix
Confectioners' sugar

Prepare angel food cake according to package directions. Line a jelly roll pan, 15 1/2 x 10 1/2 x 1 inch with wax paper, just the bottom. Pour batter into pan; spread evenly. Bake in 375 degree oven for 12 to 15 minutes or until lightly brown. Sprinkle a towel with confectioners' sugar generously. Turn cake on towel and remove the wax paper immediately. Roll cake with towel; place on rack, seam side down, to cool. Unroll cake and spread with (Lemonade Filling).

LEMONADE FILLING:

1 (6 oz.) can frozen lemonade concentrate and water to make 1 1/2 c.
4 tbsp. cornstarch
1 1/2 c. sugar
2 egg yolks, slightly beaten
2 tbsp. butter
Pinch of salt

Add enough water to lemonade to make 1 1/2 cups. Mix cornstarch and sugar thoroughly in saucepan. Stir in lemonade mixture. Cook and stir constantly until smooth and comes to a boil. Boil 1 minute. Remove from heat. Beat a little of the hot mixture into egg yolks, which has been beaten. Beat back into hot mixture. Return to heat and boil 1 minute. Add butter and cool. Unroll cake; spread with filling; reroll. Place on platter, seam side down. Sift confectioners' sugar on top or make Seven Minute Frosting with egg white and spread on top of cake.