Carrie's Recipe

LEMON CAKE ROLL

Category: cakes

4 eggs, separated
1/4 cup sugar
1 Tablespoon vegetable oil
1 teaspoon lemon extract
1/2 cup sugar
2/3 cup cake flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1 to 2 Tablespoons powdered sugar
Creamy Lemon Filling
1/2 cup flaked coconut
1/2 teaspoon water
1 or 2 drops of yellow food coloring

Grease bottom and sides of a 15x10x1 inch jellyroll pan with oil. Line with wax paper, and grease and flour wax paper. Set aside.

Beat egg yolks in a large bowl at high speed until thick and lemon colored; graually add 1/4 cup sugar, beating constantly. Stir in oil and lemon extract; set aside.

Beat egg whites (at room temperature) until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry. Fold egg whites into yolks. Combine flour, baking powder, and salt; gradually fold into egg mixture. Spread batter evenly into prepared pan.
Bake at 350 degrees for 8 to 10 minutes.
Sift powdered sugar in a 15x10 inch retangle on a towel. When cake is done, immediately loosen sides of pan, and turn out on sugared towel. Carefully peel off waxed paper. Starting at narrow end, roll up cake and towel together; let cake cool completely on a wire rack, seam side down.
Unroll cake. Spread cake with one half of Creamy Lemon Filling, and carefully reroll cake, without towel. Place cake on serving plate, seam side down; spread remaining filling on all sides.

Combine coconut, water and food coloring in a plastic bag; close securely and shake well. Spinkle over cake roll. Refrigerate cake roll at least 2 hours before serving. Serves 8 - 10.

CREAMY LEMON FILLING

1 (14 ounce) can sweetened condensed milk
1 to 2 teaspoons grated lemon rind
1/3 cup lemon juice
5 drops yellow food coloring
1 1/2 cups frozen whipped topping, thawed

Combine sweetened condensed milk, lemon rind, lemon juice, and food coloring; stir well. Fold in whipped topping.