Orange Sponge Cake Roll

Name: Orange Sponge Cake Roll
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 7 large egg whites, room temperature; 4 large egg yolks, room temperature; 3/4 cup sugar; 1 tablespoon grated orange zest; 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 zest strips (1 to 3 inches), optional

TOTAL TIME: Prep: 25 min. + standing Bake: 15 min. + chilling YIELD: 8 servings.

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

Ingredients

7 large egg whites, room temperature
4 large egg yolks, room temperature
3/4 cup sugar
1 tablespoon grated orange zest
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 zest strips (1 to 3 inches), optional

Directions

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside.
2. 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 zest, lemon juice and vanilla. Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
3. 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.
4. 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.
5. 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.
6. 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 zest strips if desired.
7.

Nutrition Facts

1 slice: 230 calories, 3g fat (1g saturated fat), 106mg cholesterol, 89mg sodium, 46g carbohydrate, 0 fiber), 5g protein.