Cake:
4 eggs
3/4 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Lemon Filling:
1 package (8 oz) light cream cheese, softened
1 cup powdered sugar
1 tablespoon lemon juice
2 teaspoons grated lemon peel

To make Cake: Place eggs in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 (fast beating/whipping) and whip eggs about 3 minutes, or until very thick and lemon colored. Continuing on Speed 8, gradually add sugar, beating about 1 minute. Stop and scrape bowl.

Add water, vanilla and lemon extract. Turn to Speed 4 (mixing/beating)and beat about 30 seconds. Continuing on Speed 4, gradually add flour, baking powder and salt. Beat about 30 seconds, or until batter is smooth.

Line a 15 1/4 x 10 1/4 x 1-inch jelly roll pan with waxed paper, aluminum foil, or parchment paper. Grease well. Pour batter into pan, spreading to corners. Bake at 375 degrees for 11 to 13 minutes, or until toothpick inserted in center comes out clean. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove paper or foil. Roll cake and towel together. Cool completely on wire rack.

To make Lemon Filling, place ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 (mixing/beating)and beat about 1 1/2 minutes, or until well mixed.

When cake is cool, unroll and spread with Lemon Filling. Reroll and sprinkle with powdered sugar.

Yield: 10 servings (1-inch slice per serving)

Enjoy!

Sarah