*ORANGE SPONGE CAKE ROLL

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Taste of Home Light & Tasty
By: Michelle Smith of Sykesville, Maryland

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  • 8

Ingredients

  • Directions:
  • 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
  • ●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.
  • ●Bake at 350 degrees 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.

Preparation

Step 1

230 calories/serving

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