Ingredients
Cake
| 4 | egg yolks | | 2/3 cup | sugar | | 1/2 tsp. | grated orange peel | | 1 tbsp. | frozen orange juice concentrate | | 4 | egg whites | | 2/3 cup | sifted cake flour | | 1/4 tsp. | salt |
Filling and Glaze
| 1-1/2 cup | sugar | | 2 tbsp. | cornstarch | | 2 cups | fresh squeezed orange juice | | 8 | egg yolks, beaten | | 2 cups | heavy cream, whipped | | 1 tsp. | grated orange peel | | Sliced almonds, for garnish |
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Instructions
Cake:
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.
To Assemble:
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.
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