INGREDIENTS

INSTRUCTIONS

Prep: 30 minutes.  Bake: 20 minutes.  Total cost: $3.95. The cake
bakes right on top of the filling, which is then rolled up inside.  The
cake can be baked up to 1 week ahead.  Preheat oven to 375 F.  Lightly
grease 15-1/2"x10-1/2" jelly roll  pan. Line bottom and sides with
waxed paper; grease paper.  Filling: Beat cream cheese and sugar with
electric mixer until  smooth. Beat in eggs, milk, and vanilla JUST
until blended. Spread  evenly in lined pan.  Cake: Beat eggs, sugar,
orange peel, and vanilla in large bowl with  electric mixer on high
speed 8-12 minutes, until very thick, pale,  and at least tripled in
volume. (Eggs are the only leavening in this  cake, so it is very
important to beat them to maximum volume. Use a  large, deep, narrow
bowl rather than a wide one. An 8-cup glass  measure is perfect.)
Sprinkle with flour. Fold until just blended.  Add butter and fold
until just blended. Spread evenly over filling in  pan. Bake 19-21
minutes, until cake springs back when touched in  center.  While cake
bakes, spread clean kitchen towel (not paper or terry  cloth) on
countertop.  Sift powdered sugar through small strainer  over towel,
covering an area the size of the cake.  Invert hot cake onto towel.
Remove pan and carefully peel off paper.  Starting at one narrow end,
neatly roll up cake, using towel as an  aid. Cool completely on wire
rack. Wrap and refrigerate up to 1 week.  When ready to serve, garnish
with candied citrus slices.  Candied citrus slices: choose fruit with
thin skin for best results.  We used three varieties to vary size of
slices. Use leftovers to  garnish other desserts or as an accompaniment
to ham or poultry.  Scrub skins.  Slice in 18"-thick rounds.  Bring
water and sugar to  boil in wide skillet.  Add one citrus type at a
time in a single  layer. Reduce heat and simmer uncovered 20-40
minutes, until  translucent. Remove to bowl with slotted spoon; repeat
with remaining  fruit. Pour syrup over slices; add a little water if
syrup is too  thick. Refrigerate up to 3 months.  Per serving: 329 cal,
10 g pro, 41 g car, 13 g fat, 176 mg chol, 258  mg sodium.Exchanges:2
starch, 2/3 other car, 1/2 medium-fat meat, 2  fat.  Tyops courtesy of
Sylvia Steiger.  Nutritional information per serving:  xx calories, xx
gm protein, xx  mg cholesterol,  xx gm carbohydrate, xx mg sodium, x.x
gm fiber, xx  gm fat ( x gm sat,  x gm mono,  x gm poly), x.x mg iron,
xx mg  calcium, x% of calories from fat.  Brought to you by MMCONV and
Sylvia Steiger, CI$ 71511,2253, Internet  sylvia.steiger@lunatic.com or
du_steiger@venus.twu.edu, homepage:
http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT
Cookbook and FringeNet Lowfat & Luscious echoes  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 371
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 6.2mg
Sodium: 4.4mg
Potassium: 130mg
Carbohydrates: 87.2g
Fiber: 2g
Sugar: 75.8g
Protein: 2g