Ingredients:
5 egg yolks
2/3 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest
5 egg whites
2/3 cup cake flour
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons melted butter
Directions:
Beat egg yolks until thicken and lemon colored.
Gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest.
Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar.
Beat until stiff peaks form.
Fold yolk mixture into whites.
Sift dry ingredients into a separate container.
Add to egg mixture, folding in carefully.
Fold in melted butter.
Pour batter into waxed paper-lined 10x15x1-inch jelly roll pan.
Bake at 375F for 12 minutes.
Sprinkle with confectioners’ sugar.
Turn onto a clean kitchen towel which has been generously dusted with confectioners’ sugar.
Trim edges, if necessary.
Roll cake up, towel and all, while still warm.
Let cool completely.
Unroll and fill with whipped cream or ice cream then re-roll cake.
Servings: 10
Time preparation: 20 min.
Time total: 32 min.