Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 6 of 6 · from the scan, no model involved
sprigs (optional)
Preheat oven to 350 degrees F. Coat a 15xl0xl-inch jellyroll pan with no stick cooking spray; line with waxpaper. Coat wax paper with no stick cooking spray; set aside. In large mixing bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add sugar, one tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add lemon juice and salt; beat well. Fold flour and baking powder into egg white mixture. Spread batter evenly in prepared pan. Bake 8 to 10 minutes. Sift 2 tablespoons confectioners’ sugar in a 15xl0-inch rectangle on a kitchen towel. When cake is done, immediately loosen from pan and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on wire rack, seam side down.
Unroll cake; remove towel. Spread with low fat strawberry. spread, leaving a 1-inch margin around edges. Reroll cake tightly. Place on a plate, seam side down. Sift remaining 1 teaspoon confectioners’ sugar over top of cake. Garnish with fresh strawberries and mint sprigs, if desired. Makes 10 servings.
If you would like additional information on eating and cooking for a healthy heart, plan to attend the Culinary Hearts Cooking'll ass Feb. 4, 11, 18 and 25 at the Extension Office. A $10 fee cover Heart Association materials and food demonstrations.
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