LEMON JELLY ROLL

3/4 cup flour

1 tea. baking powder

1/2 tea. salt

4 large egg whites

sugar

2 large egg yolks

1 tea. vanilla extract

1 tab. confectioners' sugar

raspberries and mint for garnish

Prepare Tangy Lemon Filling; cool to room temperature. Spray 9X13" metal baking pan with nonstick cooking spray; line pan with waxed paper; spray. In small bowl, mix flour, baking powder, and salt. In another small bowl, with mixer at high speed, beat egg whites until soft peaks form. Gradually beat in 1/4 cup sugar, until sugar dissolves and whites stand in stiff peaks. In large bowl, at high speed, beat egg yolks, vanilla, and 1/4 cup sugar 5 min. Fold in flour mixture and beaten whites. Spread batter in pan; bake 375' for 8 to 10 min. until top springs back when touched. Sprinkle cloth towel with confectioners' sugar. Invert cake onto towel; peel off waxed paper. Starting at a long side, roll cake with towel, jelly-roll fashion. Cool on wire rack. Unroll cake; spread with filling. Roll up again without towel. Cut jelly roll crosswise into 16 slices. Garnish with raspberries and mint.

TANGY LEMON FILLING:

1/2 cup water

1/2 cup sugar

3 tab. lemon juice

2 tab. cornstarch

1 tea. grated lemon peel

1/8 tea. salt

2 drops yellow food coloring

In 1 quart saucepan over medium heat, heat all ingredients to boiling, stirring constantly Boil 1 minute.