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1
Lightly grease a 15 x 10 x 1 inch baking pan.
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2
Line pan with waxed paper; grease and flour paper.
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3
Set aside.
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4
In small bowl, stir together flour, baking powder, and 1/2 t. salt.
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5
In medium mixing bowl, beat egg yolks with mixer on high speed about 5 minutes or until thick and lemon colored.
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6
Gradually add 1/2 cup of sugar, beat on high speed until sugar is almost dissolved.
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7
Add flour mixture and lemonade concentarte alternately to beat mixture, beating after each addition just until combined.
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8
Wash and dry beaters.
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9
In large bowl, beat egg whites with mixer on medium speed until soft peaks form; gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
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10
Fold egg yolk mixture into whites.
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11
Spread batter evenly into prepared pan.
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12
Bake in a 375 oven for 18-20 minutes or until cake springs back when lightly touched.
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13
Immediately loosen the edges of cake from pan.
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14
Turn out onto a towel sprinkled with powdered sugar.
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15
Remove waxed paper.
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16
Starting from a short side, roll up warm cake and towel together; cool on wire rack.
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17
Fold lemon peel into dessert topping.
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18
Unroll cake; remove towel.
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19
Spread dessert topping mixture onto cake to within 1 inch of edges.
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20
Roll up cake.
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21
Chill for at least 1 hour or up to 24 hours.
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22
To serve, sprinkle with additional powdered sugar.
