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Orange Sponge Cake Roll

By: Michelle Smith

"'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.'"

Rate/Review | Read Reviews (6)

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

7 egg whites
1 cup cake flour
1/8 teaspoon salt
4 egg yolks
3/4 cup sugar
1 tablespoon grated orange peel
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar, divided (optional)
1 1/4 cups orange marmalade or 100% apricot spreadable fruit

Directions

Let egg whites stand at room temperature for 30 minutes. Sift flour and salt; set aside. Coat a 15-in. x 10-in. x 1-in. baking pan with nonstick cooking spray; line with waxed paper and coat the paper with nonstick cooking spray.
In a mixing bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Add orange peel; juice and vanilla. Add sifted flour mixture; mix well (batter will be thick). In another mixing bowl, beat egg whites on high speed until soft peaks form; fold into batter.
Spread into prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes. Turn cake 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.
Unroll cake; spread marmalade evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour. Sprinkle with remaining confectioners' sugar.

Footnotes

Nutritional Analysis: One slice equals 230 calories, 3 g fat (1 g saturated fat), 106 mg cholesterol, 89 mg sodium, 46 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fruit.