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Categories:
egg yolks sugar orange juice egg whites cake flour salt sugar cornstarch fresh squeezed orange juice egg yolks heavy cream almonds
Viewed: 29 - Published at: 7 years agoIngredients
- 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
- 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
Method
- Cake: Heat oven to 350F.
- 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.
