|Nutritional Guidelines (per serving)|
This sponge cake roll can be filled with cream or ice cream, or use your favorite filling. Lemon curd or a jam filling would be delicious as well.
- 5 large eggs, separated
- 2/3 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon finely grated lemon zest
- 2/3 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons melted butter
Beat egg yolks until thick and lemon lemon-colored; gradually add 1/3 cup of the granulated sugar, the lemon juice, and the lemon zest.
In another bowl, beat egg whites until almost stiff; gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form.
Fold yolk mixture into the beaten whites.
Sift dry ingredients into a separate bowl; add to egg mixture, folding in carefully. Fold in melted butter.
Pour batter into the parchment paper-lined 10x15x1-inch jelly roll pan.
Bake at 375 F for 12 minutes.
Sprinkle with confectioners' sugar.
Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar.
Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream, lemon curd, or a blueberry lemon curd, or a layer of jam and a thin layer of whipped cream or whipped topping.
Re-roll the cake and slice to serve.
Store leftovers in the refrigerator or freezer.