 |
 |
|
|
Lemon Roll
|
- 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 4 egg yolks
- 1/2 tsp. vanilla
- 1/3 c. granulated sugar
- 4 egg whites
- 1/2 c. granulated sugar
- 1 sm. box lemon pudding and pie filling
- Confectioner sugar
|
|
|
|
|
|
|
| Grease and lightly flour a 15 x 10 x 1 inch pan, stir together flour, baking powder and salt. In a small bowl, beat egg yolks and vanilla at high speed for five minutes or until thick and lemon colored, gradually add 1/3 cup sugar beat until sugar dissolves. Wash beaters thoroughly. In large bowl, beat egg whites at medium speed until soft peaks form, gradually add 1/2 cup sugar, beat until stiff peaks form. Fold egg yolk mixture into whites, sprinkle flour mixture over egg mixture, fold in gently just until combined, spread batter in pan. Bake at 375° for 12 to 15 minutes, or until done, immediately loosen the edges, remove from pan on a towel sprinkled with confectioner sugar, starting with narrow end roll warm cake and towel together, cool on warm rack, unroll spread with pudding that has been cooked and cooled thoroughly, then reroll cake. |
| |
Note: We cannot guarantee recipe accuracy. Permission is required to copy and post recipes to other web sites; however, you may print and e-mail recipes.
|
|
|
Copyright © 1995-2013 Morris Press Cookbooks® •
Privacy
3212 E. Hwy 30
•
Kearney, NE 68847
•
800-445-6621
|
|
|
|
|
|
