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Preheat oven to 325F
Grease a 10x15x2" jelly roll pan and line bottom with waxed paper.
3/4 cup pre-sifted Monarch soft wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup granulated sugar
1/4 cup oil
3 egg yolks
1/3 cup water
1/2 tsp. vanilla
3 egg whites
1/4 tsp. cream of tartar
1/3 cup granulated sugar
Sift together flour, baking powder, salt and first amount of sugar.
Add and beat (1/2 minute with mixer), oil, yolks, water and vanilla.
Beat to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add second amount of sugar.
Beat until very stiff and shiny.
Thorougly fold yolk mixture into meringue.
Turn into prepared pan.
Bake for 20 to 25 minutes or until cake springs back when lightly touched.
Turn out immediately on clean towel which has been dusted with icing sugar.
Remove waxed paper and trim off any crisp edges.
Let stand 10 minutes.
Spread with Lemon Filling.
Roll up starting at the narrow edge.
Grease a 10x15x2" jelly roll pan and line bottom with waxed paper.
3/4 cup pre-sifted Monarch soft wheat flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup granulated sugar
1/4 cup oil
3 egg yolks
1/3 cup water
1/2 tsp. vanilla
3 egg whites
1/4 tsp. cream of tartar
1/3 cup granulated sugar
Sift together flour, baking powder, salt and first amount of sugar.
Add and beat (1/2 minute with mixer), oil, yolks, water and vanilla.
Beat to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add second amount of sugar.
Beat until very stiff and shiny.
Thorougly fold yolk mixture into meringue.
Turn into prepared pan.
Bake for 20 to 25 minutes or until cake springs back when lightly touched.
Turn out immediately on clean towel which has been dusted with icing sugar.
Remove waxed paper and trim off any crisp edges.
Let stand 10 minutes.
Spread with Lemon Filling.
Roll up starting at the narrow edge.