Sponge Cake Roll

Instructions

1. Let egg whites stand at room temperature for 30 minutes.
2. Sift flour and salt and set aside.
3. Coat a 15x10x1 inch baking pan with nonstick cooking spray.
4. Line the pan with wax paper and coat the paper with spray.
5. In a mixing bowl, beat egg yolks until slightly thickened.
6. Gradually add sugar and beat until thick and lemony colored.
7. Add grated orange peel, lemon juice, and vanilla.
8. Add sifted flour mixture and mix well. The batter will be thick.
9. In another bowl, beat egg whites until soft peaks form.
10. Fold the egg whites into the batter gently.
11. Spread the batter into the prepared pan.
12. Bake at 350°F (175°C) for 12-15 minutes or until the cake springs back when lightly touched.
13. Cool on a wire rack for 5 minutes.
14. Turn the cake onto a kitchen towel.
15. Sprinkle the cake with 1 tablespoon powdered sugar.
16. Gently peel off the wax paper and roll the cake up jelly roll style, starting with the short side.
17. Cool completely on a wire rack.
18. Unroll the cake and spread marmalade evenly over it within 1/2 inch of the edges.
19. Roll up again, seam side down.
20. Sprinkle with remaining sugar, wrap, and refrigerate for one hour.