Yield: 8 servings
|½ cup||Just Whites|
|1½ cup||Warm water|
|2 teaspoons||Lemon juice|
|½ teaspoon||Grated orange zest|
|1 teaspoon||Vanilla extract|
|1 cup||White flour|
|1 cup||Strawberry preserves|
|1 pint||Sliced strawberries|
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@...> on Dec 06, 1999, converted by MM_Buster v2.0l.