Orange-Citrus Roll
From: Family CircleFilling and frosting the orange sponge cake with low-fat whipped topping, turns this cake roll into a low-calorie dessert. The luscious orange and cream combination satisfies both dieters and non-dieters.
Servings: 10 servings
Prep: 1 hr
Total: 1 hr 8 mins
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Ingredients
Sponge Cake:
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
4 eggs, separated
1/2 cup granulated sugar
1 teaspoon grated orange rind
1 tablespoon powdered sugar
Orange Cream Filling:
1 container (8 ounces) frozen light whipped topping, thawed
1 teaspoon orange extract
1 large navel oranges
Garnish (optional):
Orange slices
Fresh mint leaves
Directions
1. Heat oven to 400 degrees F. Lightly coat 15-1/2 x 10-1/2 x 1-inch jelly roll pan with cooking spray. Line with waxed paper. Lightly coat paper with spray.
2. Cake: Sift flour, salt, baking powder and baking soda into a bowl.
3. Beat egg whites in medium-size bowl on high speed until fluffy. Gradually beat in sugar until mixture forms stiff, not dry, peaks.
4. Beat yolks and rind in large bowl until fluffy. Gently fold in 1/2 cup beaten whites. Fold in remaining whites alternately along with flour mixture in 2 more additions. Spread batter evenly in prepared pan.
5. Bake in 400 degrees F oven 8 to 10 minutes or until golden and top springs back when lightly pressed with fingertip.
6. Loosen cake around edges with small spatula. Invert pan carefully onto paper toweling or clean kitchen towel dusted with 1 tablespoon confectioners' sugar. Peel off waxed paper. Starting at a short end, roll up cake and towel together; place, seam side down, on rack; let cool.
7. Filling: Fold together whipped topping and orange extract in medium-size bowl just until extract is blended in. Set aside 1 cup for topping. Stir chopped orange into larger portion remaining in bowl.
8. Unroll cooled cake. Spread cake evenly with filling. Reroll from short end, using towel as a guide. Spread reserved 1 cup whipped topping mixture over cake roll. Refrigerate until ready to serve. Garnish with orange slices and mint, if desired.
Nutrition Facts
Calories 168, Total Fat 5 g, Saturated Fat 4 g, Cholesterol 85 mg, Sodium 183 mg, Carbohydrate 25 g, Fiber 1 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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