1 c. flour
1/4 c. cornstarch
1 1/2 tsp. baking powder
1/4 tsp. salt
1 c. sugar
1 c. seedless raspberry preserves
Fresh raspberries for garnish, optional
2/3 c. skim milk
2 egg whites
1/3 c. light corn syrup
1 tsp. vanilla extract
Confectioners' sugar

Preheat oven to 350 degrees. Spray 15 x 10 inch jelly roll pan with Pam. Line bottom of pan with waxed paper; spray with Pam.

In bowl, combine flour, cornstarch, baking powder and salt. In another bowl with wire whisk, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla; stir until blended. Gradually add egg white mixture to flour mixture, stirring until smooth.

Pour into prepared pan. Bake 15 minutes, or until done. Cool for 15 minutes. Lightly sprinkle large sheet of waxed paper with confectioners' sugar; invert cake onto paper. Peel waxed paper from bottom of cake. Cut cake into four 10 x 3 1/2 inch pieces. Spread 1 can piece with 1/3 cup preserves; top with second piece. Repeat layering cake and preserves 2 more times. To serve, garnish with raspberries and mint.