Gluten-free Jelly Roll

Description
Recipe makes six to eight servings

Ingredients

 * 3 eggs, separated
 * 1 whole egg
 * ¾ cup sugar
 * 2 teaspoons lemon juice
 * grated rind of ½ lemon
 * ¼ cup + 1 tablespoon potato starch
 * dash of salt
 * confectioner's sugar

Directions

 * 1) Beat the three egg yolks with the whole egg until light.
 * 2) Gradually add the sugar, lemon juice and lemon rind; continue beating for two minutes.
 * 3) Sift the potato starch; gradually stir it into the egg yolk mixture.
 * 4) In a separate bowl, beat the egg whites with the salt until stiff but not dry; gently fold the eggs into the egg yolk mixture.
 * 5) Line a greased jellyroll pan with waxed paper; grease the wax paper.
 * 6) Distribute the batter evenly in the pan.
 * 7) Preheat oven to 350 °F and bake for 35 minutes or until the cake springs back when lightly touched.
 * 8) Turn out the cake onto a towel that has been dusted with confectioner's sugar.
 * 9) Remove waxed paper.
 * 10) Roll up the cake together with the towel.
 * 11) When cool, unroll, spread with one o more cups of the filling of your choice, and re-roll.