Elegant Lemon Cake Roll
|Eggs||4 , separated|
|Sugar||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Tablespoon|
|Lemon extract||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Cake flour||2⁄3 Cup (10.67 tbs), sifted|
|Baking powder||1 Teaspoon|
|Powdered sugar||2 Tablespoon|
|Creamy lemon filling||1 Cup (16 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Yellow food coloring||2 Drop|
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.
Beat egg yolks in a large bowl at high speed of an electric mixer until thick and lemon colored; gradually add 1/4 cup sugar, beating constantly.
Stir in vegetable oil and lemon extract; set aside.
Beat egg whites until foamy; gradually add 1/2 cup 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° for 8 to 10 minutes.
Sift powdered sugar in a 15 x 10 inch rectangle on a towel.
When cake is done, immediately loosen from sides of pan, and turn out on 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.
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.