Coconut Lemon Cake Roll 4 eggs, separated 1/4 cup granulated sugar 1 teaspoon lemon extract 1 tablespoon vegetable oil 1/2 cup granulated sugar 2/3 cup sifted flour 1 teaspoon baking powder 1/4 teaspoon salt Confectioners' sugar Creamy Lemon Filling 1/2 cup flaked coconut 1/2 teaspoon water 1 to 2 drops yellow food coloring
Beat egg yolks until light and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in lemon extract and vegetable oil; set aside. Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into whites. Combine flour, baking powder and salt; fold into egg mixture. Grease a 15 x 10 x 1-inch jellyroll pan and line with wax paper; grease and flour wax paper. Spread batter evenly in pan. Bake at 375 degrees F for 10 to 12 minutes. Sift confectioners' sugar in a 15 x 10-inch rectangle on a linen towel. When cake is done, immediately loosen sides of pan and turn out on sugar. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side up. Unroll cake and spread with half of Creamy Lemon Filling and re-roll. Place 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 1 to 2 hours before serving. ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/