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Orange Sponge Cake Roll

"This recipe looks hard, but it isn't," confides Michelle Smith of Sykesville, Maryland. "People will think you spent hours working on this pretty melt-in-your-mouth sponge cake."

8 ServingsPrep: 25 min. + standing Bake: 15 min. + chilling

Ingredients

7 egg whites
4 egg yolks
3/4 cup sugar
1 tablespoon grated orange peel
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1 cup cake flour
1/8 teaspoon salt
2 tablespoons confectioners' sugar, divided
1-1/4 cups orange marmalade or apricot spreadable fruit
Orange peel strips (1 to 3 inches), optional

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with
waxed paper; coat the paper with cooking spray and set aside.
In a large bowl, beat egg yolks on high speed for 5 minutes or until
thick and lemon-colored. Gradually beat in sugar. Stir in the orange
peel, lemon juice and vanilla. Sift flour and salt together twice;
gradually add to yolk mixture and mix well (batter will be very
thick).
In a large bowl with clean beaters, beat egg whites on medium speed
until stiff peaks form. Gradually fold into batter. Spread evenly
into prepared pan.

2 of 2

Orange Sponge Cake Roll (continued)

Directions (continued)

Bake at 350° for 12-15 minutes or until cake springs back when
lightly touched in center. Cool in pan on a wire rack for 5 minutes.
Invert onto a kitchen towel dusted with 1 tablespoon confectioners'
sugar. Gently peel off waxed paper. Roll up cake in the towel
jelly-roll style, starting with a short side. Cool completely on a
wire rack.
Unroll cake; spread marmalade evenly over cake to within 1/2 in. of
edges. Roll up again. Place seam side down on a serving platter.
Cover and refrigerate for 1 hour. Dust with remaining confectioners'
sugar. Garnish with orange peel strips if desired.
Yield: 8 servings.

Nutrition Facts: One slice equals 230 calories, 3 g fat (1 g saturated fat), 106 mg cholesterol, 89 mg sodium, 46 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fruit.