Hazelnut Pinwheel Roulade With Oranges

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   For Cake:

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   Preheat oven to 350 degrees. Butter a 12x4 inch jelly roll pan. Line with parchment paper extending 1 inch beyond ends. Butter and flour paper. Beat yolks with 1/2 cup sugar in largebowl of electric mixer until pale yellow ans slowly dissolving ribbon forms when beaters are lifted about 6 minutes. Stir in vanilla. Beat whites with cream of tartar in another large bowl until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff but not dry. Combine hazelnuts, flour and baking powder and stir into yolks. Gently fold in 1/3 of whites to lighten mixture, thenfold in remaining whites. Spread batter evenly in prepared pan. Bke until just firm to touch, about 15 minutes. Cool in pan 10 minutes. Run knife around edge of cake. Sprinkkle top with 3 tablespoons powdered sugar. Invert onto kitchen towel. Peel off parchment paper. Cool cake completely.

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   For Filling:

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   Beat cream to soft peaks. Add liqueur and 3 tablespoons powdered sugar and beat until whip Refrigerate until ready to use. Fold candided orange peel and chocolate into remaining cream. Trim dry edges off cake and discard. Spread cake with cream mixture.Cut crosswise into 1 inch wide strips. Roll 1 strip up tightly and place in center of round serving dish, cut edge down. Arrange second strip around roll in center filling side in. Continue forming pinwheel, connecting each new strip with end of previous strip. Refrigerate while preparing oranges. Remove colored part of peel from oranges and reserve for Candied Orange Peel. Remove white pith from oranges. Cut between membranes using small

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   sharp knife, to remove segments. Pat segments dry with paper towels. Arrange in circular pattern atop cake leaving 1 inch border. Stir liqueur into warm jam. Brush over oranges. Spoon reserved cream into pastry bag fitted with star tip. Pipe rosettes of cream onto border and edge. Refrigerate cake until ready to serve.

* Per serving · 4 servings · Values may vary.