Instructions: Coat a 15x10x1-inch jelly roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.

Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Add lemon juice, lemon extract and salt; beat well. Fold flour into egg white mixture. Spread batter evenly in prepared pan. Bake at 350 degrees for 8-10 minutes.

Sift powdered sugar in a 15x10-inch rectangle on a towel. When cake is done, immediately loosen from pan and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on wire rack, seam side down.

Unroll cake; remove towel. Spread Lemon Filling on cake, leaving a 1-inch margin around edges; reroll cake. Place on a plate, seam side down.

Garnish, if desired.

Yields 16 servings.

Lemon Filling: Combine first 6 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute; stir in lemon rind, and let cool.

Yields enough filling for 1 cake roll.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.