juice 1/2 lemon
1 cp powdered sugar
1 cp cake flour
1/4 tsp salt
1 tsp baking powder
1 - Separate the eggs. To the yolks add the lemon juice and sugar; and beat and cream them together until very light;
they should be more than double in bulk
2 - Then stir in the flour, salt and the baking powder mixed, alternately with the beaten egg whites.
3 - Transfer to 2 medium-sized or 1 large, oiled and floured dripping pan, making the mixture not more than
a scant 1/2" deep.
4 - Bake in a moderate oven, 350 degrees F. until done. Do not over cook this.
5 - Turn at once onto waxed paper dusted with powdered sugar; spread immediately with raspberry jam almost to the edge and roll up, folding the paper tightly around it. Let it stand in the paper until cold.