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Ingredients
- 3/4 cup sugar
- 3 eggs
- 1 orange, juice and zest of
- 1 pinch cinnamon
- 1/2 cup sugar
Method
- Preheat oven to 425.
- Generously grease and flour (make sure you include the sides) of a 15x10x1 inch jellyroll pan.
- With a mixer set at high speed, beat together the eggs and sugar for about 5 minutes, or until it is completely smooth and the sugar is dissolved.
- Stir in orange juice, rind and cinnamon.
- Pour into pan, and bake for 12-15 minutes, or until the mixture bubbles into hills and valleys, and the top is slightly brown in places.
- While torte is cooking, spread a clean kitchen towel (slightly larger than the torte) on the counter and sprinkle the 1/2 cup sugar over the towel.
- When the torte is done, remove from oven and run a knife around the edges to loosen it. Quickly turn it out onto the sugared towel and use the towel to roll it up from the shorter side.
- Let stand, covered by the towel for about 3 hours, or until slicing and serving.
