Mmmm… I can almost smell the hot lemon cream as I type. My mom bakes, and I’m going to be a good friend, planning to take this over to her when it’s done. My friend really is being very good…
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LEMON CAKE ROLL Serves 8
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INGREDIENTS
For the Cake
5 eggs, separated
1 tbsp vanilla essence
3/4 cup all-purpose flour
1 teaspoon baking powder
2 tbsp grated lemon peel
6 packets Equal® / 6 tsp powdered sugar
2 tbsp water

For the filling
3 tbsp lemon juice
3 egg yolks
4 packets Equal® / 4 tsp sugar
1 teaspoon grated lemon peel
1/2 cup low-calorie topping
Just a pinch salt

PREPARATION
Preheat the oven to 400degreeF.

Beat the egg yolks and water until thick and lemon-colored.

Gradually fold in vanilla, flour, baking powder, and grated lemon peel.

Beat egg whites until stiff, but not dry, and peaks form. Gently beat in the egg yolk mixture.

Spread this batter into wax-paper-lined 11×15-inch jelly roll pan sprayed with non-stick coating. Pop into the oven and leave for about 10 minutes.

Remove from pan immediately and place on a rack to cool. Remove the wax paper and sprinkle Equal® ( or powdered sugar ) over the cake.

Whip the low-calorie topping into lightness and set aside.

Meanwhile, in small, heavy saucepan, combine salt, lemon juice, and the egg yolks that were set aside for the filling. Cook over low heat until thickened, stirring constantly.

Remove from heat and stir in Equal® / sugar and lemon peel. Fold the whipped low-calorie topping into cooled filling mixture.

Spread the cake with filling. And roll gently. Cover with a sligtly damp towel and refrigerate 1 to 2 hours.

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