Preheat oven to 350
Lightly grease jelly roll
pan. Line with waxed paper then grease waxed paper.
In a large mixing bowl
beat egg white on high speed until soft peaks form.
Continue beating at high
speed while very gradually adding ¼ cup sugar, until stiff peaks form.
In a small bowl beat the
egg yolks, vanilla, lemon extract and remaining ¼ cup sugar for 5 to 10
minutes until very thick and lemon colored.
Stir flour into egg yolk
Gently fold the egg yolk
mixture into the beaten egg whites.
Spread batter evenly into
prepared jelly roll pan.
Bake 10 - 15 minutes until
the top springs back when lightly touched.
Sift powdered sugar onto a
"flour sack" kitchen towel in a shape just slightly larger than the
jelly roll pan.
With a spatula carefully
loosen the sides of the cake from the pan.
Quickly invert the cake
(pan and all) onto the prepared kitchen towel.
Carefully remove the waxed
paper from the cake.
Trim ¼" from the edges of
Starting from the short
side roll the cake in the towel.
Cool completely on a wire
rack while the cake is rolled in the towel.
Carefully unroll the cake,
letting it lay flat on the towel.
Spread jelly or jam
evenly over top of cake.
Gently re-roll cake
without the towel.
Wrap cake roll in plastic
and refrigerate or freeze until ready to serve.
Place cake on a serving
plate and sprinkle with powdered sugar.
Slice in 3/4" slices and