GOLDEN SUNSHINE LEMON CAKE ROLL

CAKE:
Powdered sugar
3/4 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
9 egg yolks
1/2 cup granulated sugar
1/2 cup cold water
1/2 tsp lemon extract

Preheat oven to 375 degrees.
Lightly sprinkle a clean towel with powdered sugar and set aside.
Grease the bottom only of a 15 x 10 x 1-inch baking pan; line pan with waxed paper and grease paper.

Lightly spoon the flour into a measuring cup and level off. In a medium bowl combine the flour with 1/2 cup granulated sugar, baking powder, and salt; mix together.

In a large bowl, beat the egg yolks at high speed of electric mixer until a light lemon color. Gradually add 1/2 cup sugar, beating until thickened. Add the water and lemon extract; mix well. By hand, gently fold dry ingredients into the egg mixture, blendly well. Spread the batter into the prepared baking pan.

Bake at 375 degrees for 15 to 18 minutes or until the top springs back when lightly touched in the center. Immediately invert the pan onto the powder sugared towel. Quickly remove the waxed paper. Starting with a short end, roll cake up in the towel and set on a wire rack to cool.

FILLING:
1/2 cup granulated sugar
1/8 tsp salt
3 tbsp lemon juice
2 tbsp buttr
3 egg yolks
1 tsp grated lemon peel
1/2 cup whipping cream, whipped

In a small heavy saucepan combine the sugar,salt, lemon juice, butter, and egg yolks; mix well. Cook over low heat until thickened, stirring constantly. Remove from the heat and stir in the lemon peel. Allow to cool to room temperature. Fold the whipped cream into the filling mixture.

To assemble the roll: Unroll the cooled cake. Spread the filling mixture evenly over the cake. Starting with a short end, roll the cake up into a filled log. Cover and refrigerate for 1 to 2 hours before serving. Keep leftovers stored in the refrigerator.

Yield: 12 servings
Note: File photo for reference only.