Lemon roll

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Lemon Roll
  Categories: Cakes, Jellyroll
       Yield: 8 servings
  
       1 c  Plus 2 Tablespoons sifted ca
       1 ts Baking powder
     1/4 ts Salt
       6    Eggs; separated
       1 c  Superfine granulated sugar
   1 1/2 ts Lemon rind; grated
       3 tb Lemon juice
       1    Confectioners sugar
 
 MMMMM--------------------SUPER LEMON FILLING-------------------------
     2/3 c  Sugar
       3 tb Cornstarch
     2/3 c  Water
       2    Egg yolks; slightly beaten
       1 tb Butter
       2 tb Lemon rind; grated
     1/4 c  Lemon juice
  
   Butter a 15x10x1 jelly roll pan, line with wax paper,
   butter paper. Sift flour, baking powder and salt onto
   wax paper. Beat the egg whites in a medium bowl with
   electric mixer on high speed until frothy. Add 1/2 cup
   of the sugar, 1 Tablespoon at a time, beating until
   the meringue forms stiff, glossy peaks. Beat the egg
   yolks in a small bowl with the electric mixer and the
   same beaters, without washing, until light. Add the
   remaining sugar 1 tablespoon at a time, beating until
   mixture is thick and creamy. Add lemon juice and rind.
   By hand, add the flour mixture gradually, beating
   until smooth. Fold  egg mixture into meringue until no
   streaks of white remain. Spread batter evenly in
   prepared pan. Bake in a moderate oven 350~, for 15
   minutes or until cake springs back when lightly
   touched with fingertips. Cool in pan on wire rack 5
   minutes. Invert pan on a clean cloth that has been
   generously sprinkled with confectioners sugar.
   Carefully peel off paper. Trim off any crispy edges
   then roll up with towel, starting at one of the short
   sides. Cool completely on wire rack. Unroll cooled
   cake; spread with Super Lemon Filling. Re-roll, then
   wrap firmly in wax paper, refrigerate until firm.
    To serve: Remove wax paper, place roll on serving
   platter and sprinkle with powdered sugar.
    For Filling: Combine sugar and cornstarch in a small
   saucepan. Stir in water. Cook, stirring constantly
   until mixture thickens and bubbles, 1 minute. Remove
   from heat. Beat half the hot cornstarch mixture into
   beaten egg yolks, then stir back into saucepan. Cook
   one minute longer. Stir in butter, lemon rind and
   juice. Place piece of plastic wrap directly on filling
   to prevent skin forming. Refrigerate until ready to
   use.
  
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