Preparation:
Grease jelly roll pan, line it with wax paper, and grease the paper.
Combine the eggs with the baking powder and salt and beat until mixture is
pale and thick. Gradually add sugar, beating batter vigorously for 10 to
15 minutes or until batter rises in the bowl. Fold in by hand cup sifted
cake flour and 1 teaspoon lemon juice. Spread batter in the pan and bake
in a hot 400 degrees oven for about 13 minutes, or until cake pulls away
from sides of the pan. Invert pan on a sheet of wax paper
While cake is still warm, roll it lengthwise in the wax paper and let stand
until cool. Unroll cake and spread with lemon filling. Reroll the cake
gently; wrap it in wax paper and chill it.
In top of double boiler, mix eggs, egg yolk and sugar. Stir in grated rind
and juice of 2 lemons and butter. Cook mixture over gently boiling water,
stirring frequently, for about 25 to 30 minutes or until very thick. Cool
before using.
Lemon-Coconut Filling
Frostings and Glazes
3/4 cup sugar
2 tablespoon cornstarch
1 cup water, boiling
1/4 cup lemon juice
1/2 cup coconut grated
1 tablespoon butter
Mix together sugar and cornstarch in a saucepan. Add boiling water and
lemon juice; stir in coconut. Bring to a full boil over high heat, stirring
frequently. Reduce heat slightly and let boil, stirring constantly, for 1
minute. Remove from heat and stir in butter. Cool to room temperature.
Stir; spread between cakes layers. |
