Jelly Roll

Recipe makes six to eight servings

Ingredients

• 3 eggs, separated
• 1 whole egg
• ¾ cup sugar
• 2 teaspoons lemon juice
• grated rind of ½ lemon
• ¼ cup + 1 tablespoon potato starch
• dash of salt
• confectioner's sugar

Directions

1. Beat the three egg yolks with the whole egg until light.
2. Gradually add the sugar, lemon juice and lemon rind; continue beating for two minutes.
3. Sift the potato starch; gradually stir it into the egg yolk mixture.
4. In a separate bowl, beat the egg whites with the salt until stiff but not dry; gently fold the eggs into the egg yolk mixture.
5. Line a greased jellyroll pan with waxed paper; grease the wax paper.
6. Distribute the batter evenly in the pan.
7. Preheat oven to 350 °F and bake for 35 minutes or until the cake springs back when lightly touched.
8. Turn out the cake onto a towel that has been dusted with confectioner's sugar.
9. Remove waxed paper.
10. Roll up the cake together with the towel.
11. When cool, unroll, spread with one o more cups of the filling of your choice, and re-roll.