Lemon Jelly Roll Cake

Preheat oven to 400 degrees F. Line jelly roll pan with foil and spray with vegetable spray.

Beat eggs at high speed until thick and lemon colored (about 5 minutes). Slow mixer speed and very gradually add 1 cup sugar, blending until well dissolved. Add 1/3 cup water and vanilla and continue to mix on low speed. Add flour and baking powder very gradually until mixed. Batter will be slightly foamy.

Pour into jelly roll pan and bake for about 15 minutes. Invert pan onto a kitchen towel that has been sprinkled with powdered sugar. Roll up towel jelly roll fashion and cool.

For Sauce: Combine 3/4 cup sugar and cornstarch; add 3/4 water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat; add lemon peel and 1 tablespoon margarine. Gradually stir in 1/3 cup lemon juice. Add a few drops of yellow food coloring, if desired. Cool mixture.

Unroll jelly roll and place on large platter. Pour sauce on middle of unrolled cake roll and spread to within 1 inch of edges. Re-roll jelly roll. Refrigerate.

For Icing: Mix powdered sugar, 2 tablespoons lemon juice, lemon extract and 2 tablespoons margarine together until smooth. Frost cooled cake roll with lemon icing. Refrigerate until serving. Makes a delicious light summertime dessert!