Gluten-free Jelly Roll

Description
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Ingredients

 * Three eggs, separated
 * One whole egg
 * 3/4 cup sugar
 * 2 teaspoons lemon juice
 * Grated rind of 1/2 lemon
 * 1/4 cup plus 1-tablespoon potato starch
 * Dash of salt
 * Confectioner's sugar

Directions

 * Beat the three egg yolks with the whole egg until light. Gradually add the sugar, lemon juice and lemon rind; continue beating for two minutes. Sift the potato starch; gradually stir it into the egg yolk mixture.

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.

Line a greased jellyroll pan with waxed paper; grease the wax paper. Distribute the batter evenly in the pan. Preheat oven to 350-degrees and bake for 35 minutes or until the cake springs back when lightly touched.

Turn out the cake onto a towel that has been dusted with Confectioner's sugar. Remove waxed paper. Roll up the cake together with the towel. When cool, unroll, spread with one o more cups of the filling of your choice, and re-roll.

Recipe makes six to eight servings