Yellow Cake Roll

For Cake: Grease and flour a 15 1/2- x 10 1/2- x 1-inch jelly roll pan. Preheat oven to 350 degrees F.

Sift together first 3 ingredients.

In a large mixer bowl combine egg whites and water. Beat on high speed until frothy. Gradually beat in 1/2 cup granulated sugar. Continue beating until glossy.

In small mixer bowl, beat egg yolks until thickened, 3 minutes. Gradually beat in 1/3 cup sugar. Add vanilla and beat 2 minutes longer. Fold into egg whites, then fold in dry ingredients just until blended. Don't over mix.

Spread batter evenly in pan. Bake 12 to 15 minutes, until lightly browned and center springs back when lightly touched with finger.

Meanwhile, sprinkle a dish towel or a 24- x 13-inch reusable wipe with confectioners' sugar. Turn cake out onto towel.

Cake may be rolled from long or short end depending on filling.

While cake is still hot, roll up cake and towel together. Let stand 1 minute; unroll to allow steam to escape, then re-roll with towel and let cool on wire rack.

Unroll and spread with filling to within 1/2 inch of edges. Re-roll (no towel this time). Trim off ends.

For Lemon Filling: In small heavy saucepan combine sugar, cornstarch and salt, mixing well. Stir in orange and lemon juices and egg yolks.

Cook and stir over medium-low heat until mixture comes to a boil. Reduce heat and cook 1/2 minute longer without stirring.

Remove from heat and stir in butter or margarine and lemon peel. Let cool at room temperature until set, 1 to 2 hours.

Prepare Yellow Cake Roll, rolling up from short end. Cool. Spread with lemon filling and reroll.