Key Lime Roll
lemon pie filling
whipped topping, prepared
optional for garnish, slices
Cake: Grease a 15x10 inch jelly roll pan, line with waxed paper; grease and flour paper.
Sift flour with baking powder.
Beat eggs until foamy at high speed of electric mixer.
Gradually add sugar; continue beating until mixture becomes thick and light in colour about 5 minutes.
Carefully fold in flour mixture.
Pour cake batter into prepared pan.
Bake at 400℉ (200℃) for 12 to 15 minutes, or until cake springs back when lightly touched.
Immediately turn cake onto cloth which has been sprinkled lightly with icing sugar.
Quickly remove waxed paper.
Starting with narrow end, roll cake in cloth and cool for 1 hour.
Filling and Frosting: Prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1½ cups.
Add lime juice and rind.
Add enough food coloring to tint light green.
Chill 1 hour.
Set aside ½ cup of pie filling.
Unroll cake. Spread remaining pie filling evenly over cake; re-roll.
Fold reserved pie filling into prepared dessert topping; and use this to frost the roll.
Chill. Garnish with lime slices.
Store left-over cake in refrigerator.