*abt. 1 1/4 cups liquid egg whites.

Preheat oven to 375°. Lightly brush the base of an 11 x 15-inch jelly roll pan (or cookie sheet with sides) with oil, then line it with parchment paper (the oil helps the paper adhere to the pan). In a large bowl, combine egg whites with an electric mixer, beat mixture to stiff peaks, gradually adding remaining sugar. Add vanilla, lemon juice, and orange zest to the egg white mixture. Sif the flour over the top and fold it in gently, just until thoroughly combined, but do not overmix. Using a flat spatula, gently spread mixture into prepared pan evenly. Bake for 20 minutes or until golden brown and firm. Remove from the oven, transfer to a rack, and cover with a damp kitchen towel. Cool for 10 minutes. Place a large sheet of parchment on a flat surface. Loosen the edges of the cake with a small knife, and invert it onto the paper. Fift the pan and peel off the parchment paper from the underside of the cake. Keep covered with plastic.

Just before serving, spread a thin layer of preserves evenly over the cake. Arrange the strawberries evenly over cake surface. Roll the the cake lengthwise, starting from a longer side, using the edges of the parchment to lift. Place the cake, seam side down, on a rectangular serving plate and slice into roll just before serving.

Formatted with Txtomc by: billspa@icanect. Net