HEAT oven to 375°F. Spray a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with no-stick cooking spray. Line with wax paper. Spray wax paper with no-stick cooking spray.
BEAT eggs in large bowl at medium speed of electric mixer about 5 minutes, or until foamy and lemon colored. Gradually beat in sugar. Blend in vanilla. Add flour, Clabber Girl® Baking Powder and salt. Beat at low speed just until blended. Pour into prepared pan.
BAKE 8 to 10 minutes, or until wooden pick inserted in center comes out clean, cake is golden and pulling away from sides. Loosen warm cake from edges of pan. Invert onto towel dusted generously with powdered sugar. Trim crisp edges. Roll cake tightly in towel, starting at narrow end. Cool completely.
COMBINE sugar, corn starch and salt in small saucepan. Blend in water, lemon juice and lemon peel. Cook over medium heat until thick and clear, stirring constantly. Remove from heat. Blend small amount of hot mixture into egg yolk. Blend back into hot mixture, stirring to combine. Stir in shortening until smooth. Cool completely, stirring occasionally.
BLEND cream cheese, shortening and lemon juice in small bowl. Mix in 1/2 C. powdered sugar.
UNROLL cooled cake. Remove towel. Spread evenly with cream cheese mixture, followed by cooled lemon mixture. Re-roll cake tightly. Place seam side down on serving plate. Sift powdered sugar over cake. Cover tightly; refrigerate overnight.
Nutrition
Serving size
(1 slice, 1/6 of recipe)
Calories 420
Calories from Fat130g
Total Fat 14g
Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 155mg
Sodium 260mg
Potassium 0mg
Total Carbohydrates 69g
Dietary Fiber 1g
Sugars 53g
Protein 6g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet