Categories: Cakes 
      Yield: 6 servings 
  
      4    Eggs 
      1    Yolk 
    3/4 c  Superfine Sugar 
      1    Lemon - juice & zest 
    1/2 c  Sifted Potato Starch 
      1 pn Salt 
    3/4 c  Sugar 
      3 tb Potato starch 
    3/4 c  Orange Juice 
      1 tb Lemon Juice 
      3    Egg Yolks 
      2 tb Margarine 
  
  SPONGE ROLL:   Preheat Oven to 350 degrees.  Beat egg whites until 
  stiff, adding half the sugar gradually; set asside.  Using the same 
  beater, beat the yolks while adding the remaining sugar, until 
  mixture is very light. Stir lemon juice, rind, potato starch and salt 
  into yolks. 
   
  Gently fold in whites, starting with a quarter of the mixture, then 
  adding the rest.  Gently spread onto a cookie sheet lined with 
  parchment paper and lightly sprayed with non-stick vegetable oil 
  spray.  Gently smooth the surface.  Bake for 10 - 15 Minutes or until 
  sponge has risen slightly and is lightly browned. 
   
  Remove from oven and turn cake out onto a clean cloth.  Allow to cool. 
  Spread Orange filling evenly over cake and gently roll up using cloth 
  to help lift cake.  Sprinkle with sugar &/or whipped cream - etc. 
   
  ORANGE FILLING:  Combine sugar, potato starch, orange juice and lemon 
  juice in a saucepan and bring to a boil.  Boil 1 minute, while 
  stirring constantly.  Remove from heat.  In a separate bowl, beat egg 
  yolks.  Stir a little bit of orange mixture into egg yolksm then add 
  yolks to the sauce pan.  Cook gently for one minute.  Stir in 2 
  tablespoons margarine,  allow mixture to cool before using.