Lemon Jelly Roll Cake

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   Beat

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   egg whites until stiff, but not dry.

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   Add 1/2 the sugar slowly,

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   beating constantly.

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   Beat egg yolks in another bowl until

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   thick

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   and

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   lemon

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   colored.

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    Add

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    remaining sugar gradually,

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    continuing

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    to

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    beat

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    until stiff enough to hold a soft peak.

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    Add grated lemon rind and juice.

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    Fold gently into egg white

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    mixture.

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    Combine flour and salt and fold quickly, but lightly, into egg mixture.

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    Line shallow 11 x 16-inch pan with waxed

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    paper.

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    Pour

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    batter and bake in moderate oven at 350u00b0 for 15

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    minutes, being careful not to overbake it.

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    Turn into

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    a clean towel, well sprinkled with confectioners sugar. Remove paper

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    and

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    trim

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    crust.

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    Roll,

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    lifting

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    end of towel nearest you.

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    Wrap in towel and cool.

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    Unroll; spread with jam or

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    jelly. Very

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    good if spread with Jell-O lemon pudding and pie filling.

* Per serving · 4 servings · Values may vary.