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CATEGORY CUISINE TAG YIELD
8 Servings

INGREDIENTS

1/2 c Just Whites
1 1/2 c Warm water
3/4 c Sugar
1/4 t Salt
2 t Lemon juice
1/2 t Grated orange zest
1 t Vanilla extract
1 c White flour
1 c Strawberry preserves
1 pt Sliced strawberries
minutes.

INSTRUCTIONS

Preheat oven to 375F. Cover a 10 x 15 inch jelly roll pan (or cookie
sheet with sides) with parchment or waxed paper.  Whisk Just Whites
with warm water in a large bowl and let sit for 2  minutes or so. Whip
with an electric mixer till stiff peaks form,  gradually adding sugar.
Add vanilla, lemon juice, orange zest and flour and fold in gently.  Do
not over-mix. Pour into pan, spreading evenly.  Bake 20 minutes or
until golden brown. Remove from oven and cool 10 to  Place sheet of
parchment or waxed paper on flat surface. Loosen edges  of cake with
spatula and invert over parchment paper. Lift off pan and  carefully
remove baked parchment paper by folding far edge back and  gently
pulling paper toward you. Do not lift parchment quickly, or  cake will
tear.  Just before serving, spread a thin layer of preserves evenly
over  cake. Arrange strawberries over entire cake surface. Roll up cake
lengthwise, using parchment to lift edges as cake rolls. Place cake,
seam side down, on serving plate and slice just before serving.  PER
SLICE: 305 cals, 1g fat  Source: Just Whites: Deb El Foods (Product
Recipe leaflet)  Posted to EAT-LF Digest by Pat_H
<kitpath@earthlink.net> on Dec 06,  1999, converted by MM_Buster v2.0l.

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