Rolled Orange Sponge Cake

Ingredients:

• 2 tbsp confectioners' sugar
• 4 large eggs, separated
• 3 lare egg whites, at room temperature
• 3/4 cup granulated sugar
• 2 tbsp finely grated orange zest
• 1 tbsp fresh lemon juice
• 1/8 tsp salt
• 3/4 cup + 3 tbsp sifted cake flour
• 1/2 cup + 2 tbsp orange spreadable fruit

Makes 10 Servings

1. Pre heat hte oven to 350 F. Line a 15 1/2 X 10 1/2 X 1-inch jelly-roll pan with wax paper; dust a clean dish towel with 1 tablespoon of the confectioners' sugar.
2. In a medium bowl, with an electric mixer on medium speed, beat all 7 egg whites until soft peaks form.
3. In a large bowl, with a whisk, beat he egg yolks until thick; gradually whisk in the granulated sugar, beating until thick and light. Add the orange zest, lemon juice and salt; beat to combine. Gradually stir in the flour, mixing well. Stir one-fourth of the egg whites into the batter; with a rubber spatula, gently fold in the remaining whites. Spread the batter in the pan. Bake until golden and the top springs back when touched lightly with finger, 12-15 mintues.
4. Run a knife around the edge of the pan; invert the cake onto a dish towel. Peel the wax paper off the cake. Starting at the narrow end, roll up the cake with a towel. Transfer to a rack and cool completely.
5. Unroll the cake and remove the towel. Spread the spreadable fruit over the cake and reroll. Place the cake, seam-side down, on a platter; sprinkle with remaining tablespoon confectioners' sugar.

WW POINTS VALUE: 4 pts (1/10 of cake per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. I was cleaning out the fridge, I wanted to make a nice dessert and this recipe has always looked good. All that Easter candy was giving me a headache and I wanted something sweet and different at the end of the day. This cake was absolutely delicious. Now I know what they mean when they say sponge cake. This sponge cake  was light, fluffy and moist and it soaked in all the flavors. The key to making this cake light and fluffy is the egg whites. Make sure you beat the egg whites for 5 minutes because the fluffier the peaks are, the fluffier the cake will be. You can use any kind of spreadable fruit in this recipe and your cake will still be delicious. If you're having company over for dinner, I highly recommend this cake for dessert served with a scoop of vanilla ice cream or fruit flavored sorbet because it's a great way to finish the dinner party.