Beat egg whites until stiff but not dry. Add 1/2 the sugar slowly beating constantly. Beat egg yolks until thick and lemon colored; add remaining sugar gradually, continuing to beat until stiff enough to hold a soft peak; add grated lemon rind and juice. Fold gently into egg whites. Combine flour and salt and fold quickly but lightly into egg mixture. Line large shallow (11x16 inch) pan with paper, pour in batter and bake in a 350 degree oven for 15 mintues being careful not to overbake it. Turn onto a clean towel well sprinkled with confectioners sugar. Remove paper and trim off crusts. Roll, lifting end of towel nearest you. Wrap in towel and cool. Unroll, spread with whipped jelly and roll again. Serves 8. Randy Rigg The Pinnacle Club BBS 812-963-9139
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|Serving Size: 1 Serving (2628g)|
|Recipe Makes: 1|
|Calories from Fat: 1158 (18%)|
|Amt Per Serving||% DV|
|Total Fat 128.6g||171 %|
|Saturated Fat 39.4g||197 %|
|Monounsaturated Fat 48.1g|
|Polyunsanturated Fat 18.9g|
|Cholesterol 5287.5mg||1627 %|
|Sodium 1833.3mg||63 %|
|Potassium 2476.7mg||65 %|
|Total Carbohydrate 1146.1g||337 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 1133.5g|
|Protein 198g||283 %|
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Calories per serving: 6493
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