Lemonade Roll

Directions

1. 1
   Lightly grease a 15 x 10 x 1 inch baking pan.
2. 2
   Line pan with waxed paper; grease and flour paper.
3. 3
   Set aside.
4. 4
   In small bowl, stir together flour, baking powder, and 1/2 t. salt.
5. 5
   In medium mixing bowl, beat egg yolks with mixer on high speed about 5 minutes or until thick and lemon colored.
6. 6
   Gradually add 1/2 cup of sugar, beat on high speed until sugar is almost dissolved.
7. 7
   Add flour mixture and lemonade concentarte alternately to beat mixture, beating after each addition just until combined.
8. 8
   Wash and dry beaters.
9. 9
   In large bowl, beat egg whites with mixer on medium speed until soft peaks form; gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
10. 10
    Fold egg yolk mixture into whites.
11. 11
    Spread batter evenly into prepared pan.
12. 12
    Bake in a 375 oven for 18-20 minutes or until cake springs back when lightly touched.
13. 13
    Immediately loosen the edges of cake from pan.
14. 14
    Turn out onto a towel sprinkled with powdered sugar.
15. 15
    Remove waxed paper.
16. 16
    Starting from a short side, roll up warm cake and towel together; cool on wire rack.
17. 17
    Fold lemon peel into dessert topping.
18. 18
    Unroll cake; remove towel.
19. 19
    Spread dessert topping mixture onto cake to within 1 inch of edges.
20. 20
    Roll up cake.
21. 21
    Chill for at least 1 hour or up to 24 hours.
22. 22
    To serve, sprinkle with additional powdered sugar.