Golden Lemon Cake Roll

Cake:
� cup all-purpose flour
� cup sugar
1� teaspoons baking powder
� teaspoons salt
9 egg yolks
� cup sugar
� cup water
� teaspoon lemon extract
1 teaspoon fresh grated lemon zest
Powdered sugar
Filling:
� cup sugar
pinch of salt
3 tablespoons fresh lemon juice
3 egg yolks
1 teaspoons fresh grated lemon zest
� cup whipping cream
Heat oven to 375 degrees. Grease bottom only of 15-inch X 10-inch jelly-roll
pan. Line with parchment paper and grease again.

Lightly spoon flour into measuring cup, level off. In medium bowl, combine flour, first � cup sugar, baking powder and salt. In a large bowl, beat egg yolks at high speed until a light lemon color. Add second � cup sugar and continue beating until thickened. Add cold water and lemon extract, mix well. Gently fold flour mixture and lemon zest into egg mixture, blend well. Spread batter in prepared pan.

Bake 15 to 18 minutes until light golden Remove from oven and immediately turn
out of pan onto a towel sprinkled with powdered sugar. Quickly remove paper.
Starting at short side, roll up in towel; cool.

In a small heavy saucepan, combine sugar, salt, lemon juice and egg yolks. Cook over low heat until thickened; stirring constantly. Remove from heat and stir in lemon peel; cool.

Whip cream and fold into cooled filling. Unroll cake, spread with filling and roll again without towel. Sprinkle with powdered sugar and garnish with lemon slices. Refrigerate 1 to 2 hours.

**Since this cake uses 12 egg yolks, I usually make an angel food cake with the remaining 12 egg whites. If you have never had a home made angel food cake you won't believe how good it is compared to box mix.

AUTHOR: Bev