Serves: 10
Total Calories: 161

2 eggs
2 egg whites
3/4 cup sugar
1/3 cup water
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3 tablespoons baking cocoa plus extra for sprinkling
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup apricot preserves or jam
Chocolate Glaze: see recipe
Chocolate Glaze:
1/3 cup powdered sugar
1 tablespoon baking cocoa
1 1/2 to 2 1/2 teaspoons hot water
1/4 teaspoon vanilla extract

Heat oven to 375°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil or waxed paper spray with nonstick cooking spray. Beat eggs and egg whites in small bowl on high speed until very thick and lemon colored, about 5 minutes. Pour into medium bowl. Gradually beat in sugar. Beat in water and vanilla on low speed. Gradually beat in flour, 3 tablespoons of the cocoa, the baking powder and salt just until batter is smooth. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 12 to 15 minutes. Immediately loosen cake from edges of pan invert on towel sprinkled with cocoa. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake remove towel. Beat preserves with fork to soften spread over top of cake. Roll up cake. Prepare Chocolate Glaze immediately spread over cake roll.

Chocolate Glaze
1/3 cup powdered sugar
1 tablespoon cocoa
1 1/2 to 2 1/2 teaspoons hot water
1/4 teaspoon vanilla
Mix all ingredients until smooth and of desired consistency.
1 Serving: Calories 180 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 55mg Sodium 125mg Carbohydrate 38g (Dietary Fiber 0g) Protein 3g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 161
Calories from Fat: 7

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