Ingredients
6 eggs, separated
1 teaspoon lemon rind
2 tablespoons lemon juice
1/8 teaspoon salt
1 cup plus 2 tablespoons sugar
1 cup sifted all-purpose flour
Filling:
1 1/2 cups diced, peeled fresh peaches
1 teaspoon lemon juice
1 cup heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla
Method
For cake beat egg yolks slightly with a fork; stir in lemon rind and juice. Beat egg whites with salt until soft peaks form. Gradually beat in sugar, beating constantly until stiff peaks form. Fold about one-fourth of the egg white mixture into the egg yolks. Fold into remaining egg white with flour. Spread batter evenly in a waxed paper-lined jelly roll pan (15.5×10.5 inches). Bake at 400-degrees 11 to 13 minutes or until done. Loosen edges; turn out onto towel sprinkled with confectioners’ sugar. Peel off waxed paper. Roll up from the narrow end with a towel. Cool on cake rack.
To prepare the filling, combine peaches and lemon juice. Whip cream stiff; fold in sugar, vanilla, and peaches. Unroll cake carefully and spread with filling; reroll. Chill at least three hours. Spread with whipped cream, if desired, before serving.
Makes eight to ten servings.