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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe looks hard, but it isn't, confides Michelle Smith of Sykesville, Maryland. People will think you spent hours working on this pretty melt-in-your-mouth sponge cake. Ingredients:
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 |
Directions:
1. 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.
2. 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).
3. 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.
4. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes.
5. 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.
6. 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. Yield: 8 servings.
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