Dessert / Cake: Elegant Lemon Cake Roll

From Shelly Carey

Ingredients
4 eggs, separated
¼ cup sugar
1 Tablespoon vegetable oil
1 teaspoon lemon extract
½ cup sugar
2/3 cup sifted flour
1 teaspoon baking powder
¼ teaspoon salt
1 – 2 Tablespoons powdered sugar
½ cup flaked coconut
½ teaspoon water
1 or 2 drops of yellow food coloring
Springs of fresh mint
Creamy Lemon Filling
1 (14 oz) can sweetened condensed milk
1-2 teaspoons grated lemon rind
1/3 cup lemon juice
5 drops of yellow food coloring
1 ½ cups frozen whipped topping, thawed

Directions
Grease bottom and sides of a 15 x 10 x 1-inch jellyroll pan with vegetable oil. Line with wax paper, and grease and flour wax paper. Set aside.

Beat egg yolks in a large bowl at high speed of an electric mixer until thick and lemon colored; gradually add ¼ cup sugar, beating constantly. Stir in vegetable oil and lemon extract; set aside.

Beat egg whites until foamy; gradually add ½ cups sugar beating until stiff but not dry. Fold beaten egg whites into yolks. Combine flour, baking powder, and salt; gradually fold into egg mixture. Spread batter evenly into prepared pan. Bake at 350 degrees for 8 to 10 minutes.

Sift powdered sugar in a 14 x 10-inch rectangle on a towel. When cake is done, immediately loosen from sides of pan and turn out onto sugared towel. Carefully peel off wax paper. Starting at narrow end, roll up cake and towel together; let cake cool completely on a wire rack, seam side down.

Unroll cake. Spread cake with half of creamy lemon filling and carefully reroll cake, without towel. Place cake 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 cake roll 1 to 2 hours before serving. Garnish cake platter with sprigs of fresh mint. Yield: 8 – 10 servings.

Directions for Creamy Lemon Filling
Combine sweetened condensed milk, lemon rind, lemon juice and food coloring. Stir well. Fold in whipped topping. Yields about 3 cups.