Sponge Cake Roll

Directions

1. 1
   Let egg whites stand at room temperature for 30 minutes.
2. 2
   Sift flour and salt and set aside.
3. 3
   Coat a 15x10x1 baking pan with nonstick cooking spray.
4. 4
   Line with wax paper and coat the paper with spray.
5. 5
   In a mixing bowl, beat yolks until slightly thickened. Gradually add sugar and beating until thick and lemony colored. Add orange peel, lemon juice and vanilla.
6. 6
   Add sifted flour mixture and mix well.
7. 7
   Batter will be thick.
8. 8
   In another bowl beat egg whites until soft peaks form.
9. 9
   Fold into batter.
10. 10
    Spread into prepared pan.
11. 11
    Bake at 350 for 12-15 minutes or until cake springs back when lightly touched in center.
12. 12
    Cool on wire rack 5 minutes. Turn onto a kitchen towel.
13. 13
    Sprinkle with 1 Tbsp. powdered sugar. Gently pull wax paper off and roll cake up jelly roll style, starting with short side.
14. 14
    Cool completely on wire rack.
15. 15
    Unroll cake- spread marmalade evenly over cake within 1/2 inch of edges. Roll up again, seam side down.
16. 16
    Sprinkle with remaining sugar. Wrap and place in refrigerator one hour.
17. 17
    Servings 8 - 5 Points.