Shelly's Recipe

LEMON ROLL

Category: Cakes

4 eggs, separated
1/3 cup sugar
1/2 tsp grated lemon peel
1 tbsp lemon juice
1/3 cup sugar
2/3 cup sifted cake flour
1/4 tsp salt
confectioners sugar
Lemon Cheese filling
Whipped Cream or Whipped Topping

Beat 4 egg yolks until light and lemon colored. Gradually add 1/3 cup sugar; continue beating until sugar is dissolved. Stir in lemon rind and juice; set aside.

Beat 4 egg whites until soft peaks form; gradually add 1/3 cup sugar. Continue beating until stiff peaks form and sugar is dissolved; fold into yolks.

Sift together flour and salt, and fold half into egg mixture; then fold in remainder. Spread evenly in a well greased 15x10 jelly roll pan; bake at 350 for 15 minutes. Turn out immediately onto a towel heavily sprinkled with powdered sugar. Starting on short side, roll up cake towel; let cool.

Unroll cake, and spread with Lemon Cheese Filling; roll up again and place on serving plate.

Frost with whipped cream or thawed whipped topping.
Refrigerate.

Lemon Cheese Filling
3/4 cup sugar
2 tbsp cornstarch
Pinch of salt
3/4 cup cold water
2 egg yolks, slightly beaten
3 tbsp lemon juice
1 tsp butter
1 (3 oz) pkg cream cheese, softened
2 tbsp milk

Combine sugar, cornstarch and salt in a medium saucepan; gradually add water, egg yolks and lemon juice. Stir till smooth. Bring to a boil; cook, stirring constantly, 1 minute. Remove from heat and stir in butter; cool mixture slightly.

Combine cream cheese and 2 tbsp of milk, stirring until smooth; add to lemon mixture, and beat until smooth.