LEMON-LIME ANGEL CAKE ROLL

1¼ cups sugar

1/3 cup cornstarch

1/3 cup fresh lemon juice (2 large lemons)

1/3 cup fresh lime juice (3 large limes)

1 large egg yolk

1 tab. margarine or butter

1 16 oz. pkg. angel-food cake mix

confectioners’ sugar

In 2 qt. saucepan with wire whisk, mix sugar and cornstarch until combined. Whisk in lemon juice, lime juice, egg yolk and 1 cup water until blended. Heat to boiling over medium heat, whisking constantly; boil 1 min. Remove from heat; stir in butter. Pour into medium bowl; cover surface with plastic wrap. Refrigerate until cool, about 1½ hours.

Grease bottom of 15½X10½” jelly-roll pan. Line with 18” long sheet waxed paper. DO NOT grease paper. Prepare mix as label directs. Spread batter in pan. Bake 350’ for 20 min. or until cake is golden and top springs back when lightly touched with finger. Sprinkle top of cake with confectioners’ sugar to evenly coat. Place clean cloth towel and wire rack over top of cake and invert cake in pan; cool completely. When cake is cool, run knife around sides to loosen. Remove pan. Peel off paper. With metal spatula spread filling to within 2” of edges. Starting from long side, roll cake without towel. Place cake, seam side down, on long platter. Refrigerate if not serving right away. Sprinkle with confectioners’ sugar before serving. Makes 12 servings.