Rolled orange sponge cake

 
                         Rolled Orange Sponge Cake
 
 Recipe By     : Weight Watchers Cookbook
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   confectioners sugar
    4      large         eggs -- separated
    3                    egg whites -- room temp.
      3/4  cup           granulated sugar
    2      tablespoons   finely grated orange zest
    1      tablespoon    lemon juice
      1/8  teaspoon      salt
    1      cup           minus 1 T sifted cake flour
      1/2  cup           +2 T orange spreadable fruit
 
 Preheat oven to 350.  Line a jelly roll pan with waxed paper. 15 1/2"
 x 10 1/2 " x 1".
 
 In medium bowl, with mixer on medium speed, beat all 7 egg whites until soft
 peaks form; set
 aside.
 
 In large bowl, with whisk, beat egg yolks until thick and light.  Add orange
 zest, and salt; beat to
 combine.  Gradually stir in cake flour, mixing well.  Stir one-fourth of the
 beaten egg whites into
 batter; fold in remaining whites. Evenly spread batter into prepared pan.
 Bake 12- 15 minutes,
 until golden....(top should spring back when lightly touched with finger)
 
 Invert cake onto clean dish towel dusted with confecrioners sugar. peel
 paper off.. Starting at
 narrow end, roll up cake with towel.. Transfer rolled cake to rack, let cool.
 
 Unroll cake,and evenly spread spreadable fruit over cake.  Roll... Arrange
 cake, seam side
 down and sprinkle with confectioners sugar.
 
 
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 Serving Ideas : low cal Orange Marmalade suggested
 
 NOTES : you can make an orange or lemon and lime glaze instead of the
 powdered sugar...