Lemon Jelly Roll Cake

Directions

1. 1
   Beat
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   egg whites until stiff, but not dry.
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   Add 1/2 the sugar slowly,
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   beating constantly.
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   Beat egg yolks in another bowl until
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   thick
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   and
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   lemon
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   colored.
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    Add
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    remaining sugar gradually,
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    continuing
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    to
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    beat
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    until stiff enough to hold a soft peak.
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    Add grated lemon rind and juice.
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    Fold gently into egg white
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    mixture.
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    Combine flour and salt and fold quickly, but lightly, into egg mixture.
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    Line shallow 11 x 16-inch pan with waxed
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    paper.
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    Pour
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    batter and bake in moderate oven at 350° for 15
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    minutes, being careful not to overbake it.
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    Turn into
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    a clean towel, well sprinkled with confectioners sugar. Remove paper
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    and
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    trim
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    crust.
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    Roll,
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    lifting
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    end of towel nearest you.
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    Wrap in towel and cool.
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    Unroll; spread with jam or
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    jelly. Very
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    good if spread with Jell-O lemon pudding and pie filling.