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Lemon Cake Roll

5 Egg Whites, room temperature
3/4 Cup / 180 mL Sugar
1-1/2 teas. / 7.5 mL Water
1-1/2 teas. / 7.5 mL Watkins Lemon Extract
1/8 teas. / 0.6 mL Salt
Powdered Sugar
3/4 Cup / 180 mL Sifted Cake Flour
3 Tbsp. / 45 mL Watkins Lemon Dessert Mix
1/4 Cup / 60 mL Sugar
1/3 Cup / 80 mL Orange Juice
3/4 Cup / 180 mL Water
Watkins Cooking Spray

Coat a 15 x 10 x 1-inch / 38 x 25 x 2.5-cm jelly roll pan with Watkins Cooking Spray and line with wax paper. Coat wax paper with cooking spray; set aside. Preheat oven to 350ºF / 180ºC. Beat egg whites at high speed of an electric mixer until foamy. Add sugar 1 tbsp./15 mL at a time, beating well after each addition. Beat until stiff peaks form and all sugar is dissolved. Add water, lemon extract, and salt; beat well. With rubber spatula, fold in flour. Spread batter evenly in prepared pan. Bake for 8 to 10 minutes. Sift powdered sugar in a large rectangle on a clean kitchen towel. When cake is done, immediately loosen from pan and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together. Let cool on wire rack, seam side down.

While cake is cooling, prepare filling by combining dessert mix, sugar, orange juice, and water in small saucepan. Cook over medium heat until mixture begins to boil and thicken. Let cook 1 minute. Remove from heat and cover surface with plastic wrap. Let cool to room temperature. When both cake and filling are cool, unroll cake and spoon filling evenly over top, staying about 1-inch / 2.5-cm from edges. Re-roll cake (this time without towel) and place seam side down on serving plate. Keep refrigerated. Makes 8 servings.

Nutritional Information Per Serving:
Calories 160, Protein 3g, Carbohydrates 37g, Sodium 100mg, Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Dietary Fiber 0g

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