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Jelly Roll

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

5    Eggs, separated
1  cup  Sugar
1  tablespoon  Grated lemon rind
2  tablespoons  Lemon juice
1  cup  Sifted cake flour
1/4  teaspoon  Salt
    Confectioners sugar
1  cup  Jelly

Beat egg whites until stiff but not dry. Add 1/2 the sugar slowly beating constantly. Beat egg yolks until thick and lemon colored; add remaining sugar gradually, continuing to beat until stiff enough to hold a soft peak; add grated lemon rind and juice. Fold gently into egg whites. Combine flour and salt and fold quickly but lightly into egg mixture. Line large shallow (11x16 inch) pan with paper, pour in batter and bake in a 350 degree oven for 15 mintues being careful not to overbake it. Turn onto a clean towel well sprinkled with confectioners sugar. Remove paper and trim off crusts. Roll, lifting end of towel nearest you. Wrap in towel and cool. Unroll, spread with whipped jelly and roll again. Serves 8. Randy Rigg The Pinnacle Club BBS 812-963-9139

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