Elegant Lemon Cake Roll1

---------- Recipe via Meal-Master (tm) v8.05

Title: Elegant Lemon Cake Roll1
Categories: S_living, Cakes
Yield: 1 Servings

4 Eggs, separated
1/4 c Sugar
1 tb Vegetable oil
1 ts Lemon extract
1/2 c Sugar
2/3 c Sifted cake flour
1 ts Baking powder
1/4 ts Salt
1 To
2 tb Powdered sugar
Creamy lemon filling
1/2 c Flaked coconut
1/2 ts Water
1 Or
2 dr Of yellow food coloring

Sprigs of fresh mint CREAMY LEMON FILLING--Reference
recipe on Elegant Lemon Cake Roll2. Grease bottom and
sides of a 15- x 10- x 1-inch jellyroll pan with
vegetable oil; line with wax paper, and grease and
flour wax paper. Set aside.Beat egg yolks in a large
bowl at high speed of an electric mixer until thick
and lemon colored; gradually add 1/4 cup sugar,
beating constantly. Stir in vegetable oil and lemon
extract; set aside.Beat egg whites until foamy;
gradually add 1/2 cup sugar, beating until stiff but
not dry. Fold egg whites into yolks. Combine flour,
baking powder, and salt; gradually fold into egg
mixture. Spread batter evenly into prepared pan. Bake
at 350 degrees for 8 to 10 minutes. Sift powdered
sugar in a 15- x 10-inch rectangle on a towel. When
cake is done, immediately loosen from sides of pan,
and turn out onto sugared towel. Carefully peel off
wax paper. Starting at narrow end, roll up cake and
towel together; let cake cool completely on a wire
rack, seam side down.Unroll cake. Spread cake with
half of Creamy Lemon Filling, and carefully reroll
cake, without towel. Place cake on serving plate, seam
side down; spread remaining filling on all
sides.Combine coconut, water, and food coloring in a
plastic bag; close securely, and shake well. Sprinkle
colored coconut over cake roll. Refrigerate cake roll
1 to 2 hours before serving. Garnish cake platter with
sprigs of fresh mint. Yield: 8 to 10 servings.Recipe
continues on Elegant Lemon Cake Roll2.

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