| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
8 |
servings |
INGREDIENTS
| 1/2 |
c |
Just Whites |
| 1 1/2 |
c |
Warm water |
| 3/4 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Lemon juice |
| 1/2 |
ts |
Grated orange zest |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
White flour |
| 1 |
c |
Strawberry preserves |
| 1 |
pt |
Sliced strawberries |
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 15
minutes.
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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