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RASPBERRY ROULADE

Source of Recipe

Unknown - internet
RASPBERRY ROULADE

WW Points
8 Servings

14 large egg whites, room temp
1/2 cup honey, warmed
1 tsp fresh lemon juice
1 tsp pure vanilla extract
1/2 tsp grated orange zest
1 cup sifted whole-wheat pastry flour
1/2 cup seedless raspberry preserves
2 pints raspberries

Line 10" X 15" jelly-roll pan with parchment paper.

In large mixing bowl, beat egg whites until frothy. Drizzle in warmed honey & beat egg whites until stiff. Sprinkle whites with lemon juice, vanilla & orange zest & fold in. Sprinkle flour over whites & fold in gently, making sure not to overmix.

Spoon batter into prepared pan, smoothing top with spatula. Bake at 325-F for15 mins or until golden brown. Sides of cake should not pull away from pan. Cover pan with damp kitchen towel & place on rack to cool 10-15 mins.
When ready to assemble, place sheet of parchment paper on flat surface. Loosen edges of cake with spatula & invert over parchment paper. Lift off pan & carefully remove baked parchment paper by folding far edge back & gently pulling paper toward you. Do not lift parchment quickly, or cake will tear.

Just before serving, spread thin layer of preserves evenly over cake. Arrange raspberries over entire cake surface. Roll up cake lengthwise, using parchment to lift edges as cake rolls. Place cake, seam side down, on serving plate & slice just before serving.

One serving (1/8th of recipe) equals: 216 calories; 91mg sodium; 1g fat; 0 mg cholesterol; 47g carbohydrates; 8g protein; 1.72g fiber ++++ WWP: 4