Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Three eggs, separated
- One whole egg
- 3/4 cup sugar
- 2 teaspoons lemon juice
- Grated rind of 1/2 lemon
- 1/4 cup plus 1-tablespoon potato starch
- Dash of salt
- Confectioner's sugar
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Directions
Beat the three egg yolks with the whole egg until light. Gradually add the sugar, lemon juice and lemon rind; continue beating for two minutes. Sift the potato starch; gradually stir it into the egg yolk mixture.
In a separate bowl, beat the egg whites with the salt until stiff but not dry; gently fold the eggs into the egg yolk mixture.
Line a greased jellyroll pan with waxed paper; grease the wax paper. Distribute the batter evenly in the pan. Preheat oven to 350-degrees and bake for 35 minutes or until the cake springs back when lightly touched.
Turn out the cake onto a towel that has been dusted with Confectioner's sugar. Remove waxed paper. Roll up the cake together with the towel. When cool, unroll, spread with one o more cups of the filling of your choice, and re-roll.
Recipe makes six to eight servings