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.
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