WEIGHT WATCHERS ROLLED ORANGE SPONGE CAKE

2 tablespoons confectioners' sugar
4 large eggs, separated
3 egg whites, room temperature
3/4 cup granulated sugar
2 tablespoons finely-grated orange zest
1 tablespoon fresh lemon Juice
1/8 teaspoon salt
1 cup minus 1 tablespoon sifted cake flour
1/2 cup plus 2 tablespoons orange spreadable fruit

Preheat oven to 350 degrees F. Line a 15 1/2- by 10 1/2- by 1-inch jelly-roll pan with wax paper. Dust clean dish towel with 1 tablespoon of the confectioners' sugar; set aside.

In medium bowl, with mixer on medium speed, beat all 7 egg whites until soft peaks form; set aside.

In large bowl, with whisk beat egg yolks until thick; gradually beat in granulated sugar, beating until thick and light. Add orange zest, lemon juice, and salt; beat to combine. Gradually stir in cake flour, mixing well. Stir one-fourth of the beaten egg whites into batter; fold in remaining whites. Evenly spread batter into prepared pan.

Bake 12 to 15 minutes, until golden (top should spring back when touched lightly with finger).

To remove cake from pan, insert a thin knife around edge of pan; invert cake onto prepared dish towel. Peel paper off cake. Starting at narrow end, roll cake up with towel. Transfer rolled cake to rack; let cool.

Unroll cake, removing towel. Evenly spread spreadable fruit over cake; reroll. Arrange cake, seam-side down, on serving platter. Sprinkle with the remaining 1 tablespoon confectioners' sugar.

Makes 10 servings

Per Serving: 175 calories; 4g protein; 2g fat; 35g carbohydrates; 70mg sodium; 85mg cholesterol; 0g dietary fiber.

Each Serving Provides: 1 fruit; 1/2 protein; 1/2 bread; 65 optional calories.

Source: The Weight Watchers Complete Cookbook by Weight Watchers International, Inc.