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Sponge Cake Roll

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This sponge cake roll can be filled with cream or ice cream, or use your favorite filling.

Cook Time: 12 minutes

Total Time: 12 minutes

Ingredients:

  • 5 egg yolks
  • 2/3 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 5 egg whites
  • 2/3 cup cake flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons melted butter

Preparation:

Beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Pour batter into waxed paper-lined 10x15x1-inch jelly roll pan. Bake at 375° 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 then re-roll cake.

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