Jelly Roll Recipe
Gluten Free Recipe
Use your favorite jelly roll filling to complete this cake. This gives you a limitless number of ways to make this cake. Makes a pretty presentation, too.
3 separated eggs
1 whole egg
3/4 cup sugar
2 teaspoons lemon juice
Grated rind of 1/2 lemon
1/4 cup plus 1-tablespoon potato starch
Beat the three egg yolks with the whole egg until light. Gradually add the sugar, lemon juice and lemon rind; continue beating for two minutes. Sift the potato starch; gradually stir it into the egg yolk mixture.
In a separate bowl, beat the egg whites with the salt until stiff but not dry; gently fold the eggs into the egg yolk mixture.
Line a greased jellyroll pan with waxed paper; grease the wax paper. Distribute the batter evenly in the pan. Preheat oven to 350-degrees and bake for 35 minutes or until the cake springs back when lightly touched.
Turn out the cake onto a towel that has been dusted with Confectioners' sugar. Remove waxed paper. Roll up the cake together with the towel. When cool, unroll, spread with one more cup of the filling of your choice, and re-roll.
Yield: 6 to 8 servings