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1
Position rack in lower third of one and preheat to 350F (180C).
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2
Butter a 10 1/2 by 10 1/2 by 1 inch jellyroll pan and line the bottom with baking parchment.
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3
Lightly butter the parchment.
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4
Place the yolks in the small bowl of an electric mixer fitted with beaters or the whip attachment.
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5
Beat on medium speed until they are thickened and light yellow in color, about 2 minutes.
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6
Add 23 cup sugar, 1 tablespoon at a time, taking about 2 to 3 minutes to blend it in well.
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7
Reduce mixer speed to medium-low.
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8
Blend in the vanilla, orange rind, and orange juice, and mix for 15 seconds.
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9
Reduce speed to low, add the cocoa, and blend until just incorporated.
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10
Remove from the mixer and transfer to a larger mixing bowl.
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11
Set aside.
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12
Wash and dry beaters.
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13
In the large bowl of the mixer, whip the egg whites and water at medium speed until frothy.
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14
Add the cream of tartar, increase the speed to medium-high, and continue beating until the whites form soft peaks.
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15
Add 1/4 cup sugar, 1 tablespoon at a time, taking about 30 seconds.
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16
Whip for 15 seconds longer.
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17
Do not overbeat.
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18
Remove the bowl from the mixer.
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19
With a 2 3/4 inch wide rubber spatula, fold one quarter of the beaten egg whites into the yolk mixture, taking about 20 turns to lighten.
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20
Then fold in the remaining whites, taking an additional 30 to 40 turns.
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21
Pour batter into the prepared pan and gently smooth the top with the back of a spoon, spreading it evenly into the corners.
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22
Tap the pan gently on the counter to even out the batter.
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23
Bake in the preheated oben for 20 to 25 minutes, until the top feels set and is springy to the touch.
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24
While the cake is baking, prepare a 20-inch piece of baking parchment.
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25
Place on a flat work space and sprinkle lightly with 1/2 teaspoon granulated sugar.
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26
Remove cake from the oven and immediately invert onto the parchment.
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27
Protecting your hands with potholders, remove the pan and gently peel off the paper pan liner.
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28
Tightly roll together the cake and the sugared parchment paper away from you, starting on a long side.
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29
Place the cake seam side down on a cake rack to cool while you prepare the filling.
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30
To make the whipped apricot souffle:
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31
Put the apricots and 1 cup of water in a small heavy saucepan, cover, and bring to a boil.
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32
Simmer 20 to 25 minutes or until the apricots are very soft and all but 1 or 2 tablespoon of the water has been absorbed.
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33
Remove from the heat and add 1/2 cup confectioners' sugar.
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34
Whip with a fork until the apricots are very smooth.
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35
You should have approximately 1/2 cup of puree.
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36
Put 1 tablespoon cold water in a small heat-proof glass dish and sprinkle the gelatin over the top.
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37
Let stand for 5 minutes without stirring.
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38
Place the dish in a skillet filled with 1/2 inch of boiling water.
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39
Stir the mixture until the gelatin is dissolved and the mixture is clear.
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40
Stir it into the apricot puree.
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41
Set aside to cool to tepid.
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42
Beat the cream in a small chilled bowl of an electric mixer.
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43
As it begins to thicken, add 1/4 cup confectioners' sugar gradually.
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44
Beat until soft peaks form.
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45
Remove from the mixer and fold in the tepid puree and the Grand Marnier by hand.
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46
To assemble:
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47
Carefully unroll the cake, but not completely flat; the edge closest to you should remain curled.
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48
Spoon the filling under the curled edge first, then spread it over the rest of the cake evenly with a metal spatula, leaving a 1-inch border on the far side.
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49
To roll the cake, tuck the curled edge under and continue rolling.
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50
Place seam side down on a wooden breadboard or oblong platter.
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51
Cover loosely with foil and refrigerate until half-hour before serving.
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52
Dust the top with confectioners' sugar just before serving.
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53
Store leftover roulade in the refrigerator loosely covered with foil for up to three days.
