Orange Sponge Cake Roll

• 7 large egg whites
• 4 large egg yolks
• 3/4 cup sugar
• 1 tablespoon grated orange zest
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 cup cake flour
• 1/8 teaspoon salt
• 2 tablespoons confectioners' sugar, divided
• 1-1/4 cups orange marmalade or apricot spreadable fruit
• Orange peel strips (1 to 3 inches), optional

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside.
2. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in the orange zest, lemon juice and vanilla. Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).
3. In a large bowl with clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
4. Bake at 350u0b0 for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes.
5. Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
6. Unroll cake; spread marmalade evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with remaining confectioners' sugar. Garnish with orange peel strips if desired.

egg whites, egg yolks, sugar, orange zest, lemon juice, vanilla, cake flour, salt, sugar, orange marmalade

Taken from www.tasteofhome.com/recipes/orange-sponge-cake-roll/ (may not work)