5 eggs. separated
1 cup sugar
1 tablespoon grated lemon rind
2 tablespoons lemon juice
1 cup sifted cake flour
1/4 teaspoon salt
1 cup jelly or jam
Beat egg whites until stiff but not dry. Add 1/2 of the sugar slowly, beating constantly. Beat egg yolks until thick and lemon colored ; add remaining sugar gradually, continuing to beat until stiff enough to hold a soft peak; add grated lemon rind and juice. Fold gently into egg whites. Combine flour and salt and fold quickly but lightly into egg mixture. Line a large shallow (11 x 16 inch ) pan with paper, pour in batter and bake in moderate oven (350 degrees F.) for 15 minutes. Be careful not to over-bake it.
Turn onto a clean towel sprinkled with confectioners’ sugar. Remove paper and trim off the crusts. Roll, lifting end of towel nearest you. Wrap in towel and cool. Unroll, spread with whipped jelly or jam and roll again. Serves 8.
from: The Encyclopedia of Cooking - Complete in 24 Volumes
edited by Ruth Berlzheimer - Culinary Arts Institute copyright 1955
Note from Lonna: Here's a bit of advice about getting the baked sponge cake out of the pan. The recipe as written says: 'Turn onto a clean towel…'. To avoid dropping cake on the floor, do this: Sprinkle cake with confectioners' sugar, cover with towel, lay a cooling rack over the towel. Turn the rack, towel, cake and pan as a unit. Remove cake pan and peel off the parchment paper. Continue with the rest of recipe.
This is a good example of the "Tyranny of the Recipe" as addressed by Donna in a previous DLK show. Always be ready to improvise. Enjoy your jelly roll.