Joan’s Berry Lemon Cake Roll Recipe

Thank you, Joan, for your recipe and Happy 4th of July everyone:

First prepare the cake: Line a greased 10x15 inch jelly roll pan
with waxed paper; grease the paper.

Separate 4 eggs. Beat yolks with 1/2 cup sugar until thick in large
mixing bowl. Blend 2/3 cup all purpose flour (unsifted) with 1
teaspoon baking powder; add to yolk mixture beating until smooth.

Add 1/4 teaspoon salt to the egg whites; beat until foamy in small
mixing bowl. Gradually beat in 1/4 cup sugar until moist, stiff
peaks form; fold into yolk mixture. Spread batter in prepared pan
and bake in 375 degree oven for 14 minutes or until top springs back
when touched. Invert cake onto a tea towel sprinkled with powdered
sugar. Remove paper; roll cake and towel into a tight cylinder
starting at the short end; cool.

To prepare lemon filling, blend 2 tablespoons cornstarch and 1 cup
sugar in a small sauce pan; stir in 2/3 cup lemon juice, and 6
tablespoons water. Bring to boiling over medium heat, and cook,
stirring, until thick and clear. Stir 2 tablespoons of lemon mixture
into 1 beaten egg; stir egg mixture back into lemon mixture. Cook,
stirring, over low heat for 1 minute. Stir in 4 tablespoons butter
or margarine until melted; cool to room temperature.

Beat 1 cup whipping cream into soft peaks; fold into lemon mixture.

To assemble, get about 2 cups berries (I use raspberries, but the
recipe calls for olallie berries, and my mom always used nectar
berries).
Unroll cake; spread with the filling, and distribute the berries
over filling. Re-roll cake - this time without the towel mixed in;
cover and chill at least 2 hours. (I made it yesterday, so it had 24
hours to wait to be eaten.)

Generously dust with powdered sugar and cut cake into slices to
serve. Makes about 10 servings. (But, today I cut it into 13 pieces
to feed all of us at least a little.)