3/4 cup all-purpose flour
1 tsp baking powder
4 egg yolks
3/4 cup granulated sugar
1/2 cup frozen lemonade concentrate, thawed
4 egg whites
Sifted powdered sugar
1 tsp finely shredded lemon peel
2/3 of an 8-oz container frozen whipped dessert topping, thawed (about 2 cups)
Preheat oven to 375 degrees. Lightly grease a 15x10x1-inch baking pan. Line pan with waxed paper; grease and flour paper. Set aside. In a small bowl, stir together flour, baking powder and 1/2 teaspoon salt.
In a medium mixing bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually add 1/2 cup of the granulated sugar, beating on high speed until sugar is almost dissolved. Add flour mixture and lemonade concentrate alternately to beaten mixture, beating after each addition just until combined.
Wash and dry beaters. In a large bowl, beat egg whites with electric mixer on medium speed until soft peaks form (tips curl); gradually add the remaining 1/4 cup granulated sugar, beating until stiff peaks form (tips spand straight). Fold egg yolk mixture into whites.
Spread batter evenly into prepared pan. Bake for 18 to 20 minutes or until cake springs back when lightly touched. Immediately loosen the edges of cake from pan. Turn out onto a towel sprinkled with powdered sugar. Remove waxed paper. Starting from a short side, roll up warm cake and towel together; cool on a wire rack.
Fold lemon peel into dessert topping. Unroll cake; remove towel. Spread dessert topping mixture onto cake to within 1 inch of edges. Roll up cake. Chill for at least 1 hour or up to 24 hours. To serve, if desired, sprinkle with additional powdered sugar.
*recipe taken from Better Homes & Gardens Our Best Recipes