From the Kitchen of Blanche Grum
4 eggs separated
2 T. cold water
1 c. sugar
1 T. cornstarch & flour to make 1 cup
1� tsp. baking powder
� tsp. vanilla
1 T. lemon juice
Pinch salt
Separate eggs; beat yolks with sugar. Add water, lemon juice and vanilla. Add dry ingredients.
Grease pans. For jellyroll pan, grease and use parchment liner.
Bake at 350� in a tube pan for 45 minutes, in layer pans for 25-30 minutes, or in a 16� x 11� pan for 15 minutes.
For 16� x 11� pan: When baked, invert on towel and sprinkle with confectioners 10X sugar.
Remove paper and roll up like a jellyroll. Let cool. Can be filled with ice cream, rerolled, wrapped in foil and freeze for later use.
BOILED ICING
2 egg whites
� c. sugar
2 T. water
? c. light corn syrup
� tsp. cream of tartar
� tsp. salt
1 tsp. vanilla
Combine all in top of double boiler. Cook over boiling water, beating all the time until thick. Add vanilla and ice the cake. (Do not overbeat � just until soft peaks form.)
Recipe Note: Babci (Helen) Rakzawski�s recipe.