Sponge Cake Roll - cooking recipe

Ingredients

7 Egg Whites
1 Cup Cake Flour
1/8 tsp. Salt
4 Egg Yolks
3/4 Cup Sugar
1 Tbsp. Grated Orange Peel
1 Tbsp. Lemon Juice
1 tsp. Vanilla
2 Tbsp. Confection Sugar - Divided
1/4 Cup Orange Marmalade or Spreadable Fruit

Preparation

Let egg whites stand at room temperature for 30 minutes.
Sift flour and salt and set aside.
Coat a 15x10x1 baking pan with nonstick cooking spray.
Line with wax paper and coat the paper with spray.
In a mixing bowl, beat yolks until slightly thickened. Gradually add sugar and beating until thick and lemony colored. Add orange peel, lemon juice and vanilla.
Add sifted flour mixture and mix well.
Batter will be thick.
In another bowl beat egg whites until soft peaks form.
Fold into batter.
Spread into prepared pan.
Bake at 350 for 12-15 minutes or until cake springs back when lightly touched in center.
Cool on wire rack 5 minutes. Turn onto a kitchen towel.
Sprinkle with 1 Tbsp. powdered sugar. Gently pull wax paper off and roll cake up jelly roll style, starting with short side.
Cool completely on wire rack.
Unroll cake- spread marmalade evenly over cake within 1/2 inch of edges. Roll up again, seam side down.
Sprinkle with remaining sugar. Wrap and place in refrigerator one hour.
Servings 8 - 5 Points.