Recipe - Rolled Orange Sponge Cake

2 tablespoon Confectioners sugar
4 lg Eggs; separated
3 Egg whites; room temp.
Three fourths cup Granulated sugar
2 tablespoon Finely grated orange zest
1 tablespoon Lemon juice
1/8 teaspoon Salt
1 cup Minus 1 T sifted cake flour
One half cup +2 T orange spreadable fruit

Preheat oven to 350. Line a jelly roll pan with waxed paper. 15 1/2" x 10
One half " 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 onefourth 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.
Recipe By : Weight Watchers Cookbook

Posted to MCRecipe Digest V1 #264

Date: Mon, 28 Oct 1996 00:14:10 0500

From: ctlindab@usa.nai.net

Serving Ideas : low cal Orange Marmalade suggested

NOTES : you can make an orange or lemon and lime glaze instead of the

powdered sugar...