Yellow Sponge Cake Roll -

Yellow Sponge Cake Roll

4Eggs, separated
3/4 CupSugar, halved
1 TspVanilla
3/4 CupFlour, halved
1 TbspWater or Lemon Juice
Icing Sugar
Whipped Lemon Butter Filling,
Whipped Strawberry Filling or
Warm Jam

1) Preheat oven to 375 F. Line parachament paper on 10 by 15 inch cookie sheet with a 1 inch ridge and lightly grease.
2) Blend egg yolks and water or lemon juice with electric mixer at high speed until yolks are thick and lemon colored.
3) Gradually add in 1/2 cup of the sugar until mixture is light and fluffy. Stir in vanilla.
4) Stir together baking powder, salt and flour. Gradually add 1/2 of flour mixture into yolk mixture; set aside.
5) In another bowl using clean dry beaters, blend egg whites until soft peaks form gradually blending in remaining 1/4 cup sugar until grlossy peaks form; fold in yolk mixture just until blended.
6) Pour batter into the baking pan.
7) Bake for 10 - 20 minutes or until top springs back when gently touched. If desired; sprinkle a 1/4 cup of icing sugar over cake.
8) Immediately roll cake with the parachament paper into a loose cylinder. If necessary with a clean dish towel, cover the rolled up cake. Cool completely.
9) Unroll cake, spread with filling, then reroll cake in plastic wrap. Refrigerate for 1 day.
9) Unroll cake, spread with partial filling, then reroll cake and top with remaining whipped cream mixture.

Whipped Lemon Butter Filling And Topping

1/2 CupButter
1 TspLemon Peel, grated
1/2 CupLemon Juice
1 1/4 CupSugar
2 CupsWhipped Cream, prepared

1) Heat butter and add the rest of the ingredients, blending well for about 20 - 30 minutes. Let cool and refrigerate for 1 hour. Fold with whipped cream. Without the whipping cream, the lemon mixture keeps for two weeks.

Variation: Drain crushed pineapple and fold with Whipped Lemon Butter Filling And Topping.

Optional: Fold with 1 cup whipped. Look up Strawberry Chiffon Pie: Make with 4 Tbsps gelatine instead of eggs.

Strawberry Filling And Topping

1/4 CupSugar
2 CupsWhipped Cream, prepared
1/2 CupStrawberries, pureed
1 TspVanilla

1) Whip whipping cream and fold with strawberries, sugar and vanilla.