Heat oven to 350°F. Butter a jelly roll pan. Line pan with waxed paper, butter waxed paper. Beat egg yolks in a mixer bowl until thick and lemon-colored. Gradually add 1/3 cup sugar, beating constantly. Stir in orange peel and orange juice concentrate.
In a separate bowl, beat egg whites until soft peaks form; gradually add remaining 1/3 cup sugar, beat until stiff peaks form. Gently fold yolks into whites. Sift together flour and salt; fold into egg mixture. Spread batter evenly in prepared pan.
Bake 15 minutes. Immediately turn out onto a towel sprinkled with confectioners' sugar. Starting at narrow end, roll cake and towel together; cool on wire rack.
Filling and Glaze:
In a saucepan combine sugar and cornstarch. Gradually blend in orange juice and beaten egg yolks. Bring mixture to a boil over medium heat, stirring until thickened. Cool thoroughly. Reserve 1 cup of cooked filling for the glaze. Gently fold in whipped cream and orange peel into remaining filling.
Unroll cake and spread it with the filling. Reroll and place on a serving platter. Spread reserved glaze over the top of cake roll and sprinkle with sliced almonds. Chill at least 1 hour before serving.