(Yields eight servings)

½ cup Just Whites 1 tspn vanilla extract
1 ½ cup warm water 1 cup white flour
¾ cup sugar 1 cup strawberry preserves
¼ tspn salt 1 tspn lemon juice
½ tspn grated orange zest 1 pint sliced strawberries

1. Preheat oven to 375°F. Cover a 10 x 15 inch jelly roll pan (or cookie sheet with sides) with parchment or waxed paper.
   
   
2. Whisk Just Whites with warm water in a large bowl and let sit for 2 minutes or so. Whip with an electric mixer till stiff peaks form, gradually adding
   sugar.
   
   
3. Add vanilla, lemon juice, orange zest and flour and fold in gently. Do not over-mix. Pour into pan, spreading evenly.
   
   
4. Bake 20 minutes or until golden brown. Remove from oven and cool 10 to 15 minutes.
   
   
5. Place sheet of parchment or waxed paper on flat Surface. Loosen edges of cake with spatula and invert over parchment paper. Lift off pan and care-
   fully remove baked parchment paper by folding far edge back and gently pulling paper toward you. Do not lift parchment paper quickly, or cake will tear.
   
   
6. Just before serving, spread a thin layer of preserves Evenly over cake. Arrange strawberries over entire cake surface. Roll up cake lengthwise, using parch- ment to lift edges as cake rolls. Place cake, seam side down, on serving plate and slice just before serving.
   

NUTRITION FACTS SERVING SIZE: 1 SLICE OF 1/8 OF CAKE
CALORIES: 305 / FAT: 1 G / SATURATED FAT: 0 G /
CHOLESTEROL: 0 Mg / CARBOHYDRATES: 74 G /
PROTEIN: 4 G / SODIUM: 100 Mg