Lemonade Cake Roll

Ingredients

4 Roberts Eggs, separated
3/4 cup granulated sugar
1 can (6 ounce) frozen lemonade concentrate, thawed
3/4 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt powdered sugar, sifted
1 package (3 1/2 ounce) vanilla flavor whipped dessert mix

Preparation

Beat egg yolks until thick, gradually adding 1/2 cup sugar. Stir in 1/2 cup lemonade concentrate alternately with combined flour, baking powder and salt. Beat egg whites until soft peaks form; gradually add remaining granulated sugar and continue beating until stiff peaks form. Fold egg white mixture into lemon mixture. Spread batter evenly in a well-buttered and floured 15 x 10 x 1 inch baking pan. Bake at 375° for 12 to 15 minutes, or until top springs back when touched lightly with finger. Immediately loosen sides of cake and turn onto a clean towel sprinkled with powdered sugar. Starting at narrow end of cake, roll cake and towel together; allow to cool on rack. Prepare vanilla flavor whipped dessert mix according to package directions, substituting remaining lemonade concentrate for water. Gently unroll cake and fill with whipped dessert mixture. Reroll cake; cover and chill at least 1 hour. (Keep refrigerated.)

Recipe Contributed By: Mrs. Barney Voss Grand Island, Nebraska

Yield: 6 servings