LEMONADE CAKE ROLL

3/4 cup sifted flour
1 tsp baking powder
1 tsp salt
4 egg yolks
3/4 cup sugar
3/4 cup frozen lemonade concentrate, divided use
4 egg whites
1 (3 1/2 oz) envelope whipped topping mix (Dream Whip)

Preheat oven to 375 degrees F. Grease and lightly flour a jelly roll pan.

Mix flour, baking powder and salt; set aside.

Beat egg yolks until thick. Beat in 1/2 cup sugar and add 1/2 cup thawed lemonade concentrate, alternating with flour mix.

Beat egg whites and remaining sugar until stiff peaks form. Fold into lemon mix. Spread in prepared pan.

Bake at 375 F 15 to 20 minutes.

Immediately loosen sides and invert onto towel sprinkled generously with powdered sugar. Roll up carefully. Let cool on rack.

Prepare vanilla whip dessert mix according to directions, substituting the remaining 1/4 cup lemonade concentrate instead of water. Unroll cake, spread filling and re-roll.

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