Orange-Filled Roll
Orange-Filled Roll
3/4 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
3/4 cups sugar
1 teaspoon vanilla
2 tablespoons water
Sift and measure flour. Add baking powder and salt. Sift again.
Beat egg whites until stiff, but not dry. Gradually beat in half the sugar, sprinkling two tablespoons at a time over surface.
Beat egg yolks until thick and lemon color. Add remaining sugar and vanilla. Continue beating until very thick.
Slowly add water, stirring constantly.
Gently fold in beaten whites.
Gradually fold in dry ingredients, sifting about 1/4 cup at time over the surface.
Turn into a shallow, oblong pan, about 8 by 16 inches, lined with waxed paper. Spread evenly toward corners.
Bake at 375 degrees for 15 to 20 minutes.
Sprinkle powdered sugar on a clean cloth which is slightly larger than cake.
Loosen cake from sides of pan. Invert on the cloth. Remove waxed paper and trim off crisp edges. Roll up cake in cloth gently, evenly and firmly. Place on a cooling rack.
When cake is cool, unroll carefully, removing cloth. Spread with orange filling and roll again. Sprinkle with confectioners' sugar.
Orange filling:
2/3 cup sugar
7 tablespoons flour, or 3 1/2 tablespoons cornstarch
1/8 teaspoon salt
2/3 cup water
1 egg, slightly beaten
1 tablespoon butter
1 tablespoon grated orange rind
1 tablespoon lemon juice
1/2 cup orange juice
Combine sugar, flour and salt in top of double boiler. Stir in water. Cook over boiling water until thickened, stirring constantly. Remove from heat. Add butter and orange rind. Chill.
When cool, stir in lemon and orange juice.
3/4 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
3/4 cups sugar
1 teaspoon vanilla
2 tablespoons water
Sift and measure flour. Add baking powder and salt. Sift again.
Beat egg whites until stiff, but not dry. Gradually beat in half the sugar, sprinkling two tablespoons at a time over surface.
Beat egg yolks until thick and lemon color. Add remaining sugar and vanilla. Continue beating until very thick.
Slowly add water, stirring constantly.
Gently fold in beaten whites.
Gradually fold in dry ingredients, sifting about 1/4 cup at time over the surface.
Turn into a shallow, oblong pan, about 8 by 16 inches, lined with waxed paper. Spread evenly toward corners.
Bake at 375 degrees for 15 to 20 minutes.
Sprinkle powdered sugar on a clean cloth which is slightly larger than cake.
Loosen cake from sides of pan. Invert on the cloth. Remove waxed paper and trim off crisp edges. Roll up cake in cloth gently, evenly and firmly. Place on a cooling rack.
When cake is cool, unroll carefully, removing cloth. Spread with orange filling and roll again. Sprinkle with confectioners' sugar.
Orange filling:
2/3 cup sugar
7 tablespoons flour, or 3 1/2 tablespoons cornstarch
1/8 teaspoon salt
2/3 cup water
1 egg, slightly beaten
1 tablespoon butter
1 tablespoon grated orange rind
1 tablespoon lemon juice
1/2 cup orange juice
Combine sugar, flour and salt in top of double boiler. Stir in water. Cook over boiling water until thickened, stirring constantly. Remove from heat. Add butter and orange rind. Chill.
When cool, stir in lemon and orange juice.
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