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1
Preheat oven to 375 degrees.
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2
Grease a 10- by 15-inch jellyroll pan.
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3
Line pan with wax paper or baking parchment, allowing paper to overhang pan ends slightly.
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4
Grease paper or spray with nonstick coating.
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5
In large mixing bowl, combine yolks with 1/4 cup of the sugar, salt and 1 tablespoon hot tap water.
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6
Beat on medium speed until foamy.
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7
Raise speed to high and beat 3 to 5 minutes or until mixture increases in volume and flows in thick ribbons from beaters.
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8
Beat in lemon zest, vanilla, almond extract and orange juice.
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9
Sift together flour, cornstarch and baking powder.
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10
With a rubber spatula, lightly fold into beaten eggs until partly mixed.
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11
Set aside.
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12
In grease-free mixing bowl, beat egg whites on medium speed until frothy.
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13
Raise speed to high.
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14
As soft peaks just begin to form, gradually add remaining sugar, about a tablespoon at a time, and beat until whites stand in firm but not dry peaks.
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15
Using a wire whisk, mix about 1/3 of whites into yolk mixture.
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16
Fold yolk mixture into remaining whites until ingredients are evenly incorporated but not overmixed.
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17
Spread batter evenly in prepared pan and quickly transfer to center oven rack.
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18
Bake for 7 to 10 minutes, or until cake is slightly darker at edges and springs back when lightly pressed in center.
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19
Transfer pan to a wire rack.
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20
Drape a slightly damp tea towel over cake and let stand for five minutes.
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21
Remove towel.
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22
Loosen edges of cake with knife.
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23
Dust a long sheet of wax paper with powdered sugar.
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24
Lift cake and attached paper and lay, cake side down, on wax paper.
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25
Peel off attached paper and trim dry edges of cake.
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26
Cover cake with a fresh sheet of wax paper and turn again so that browned side is facing up.
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27
From short side, tightly roll up sponge cake and paper to form a log of even thickness.
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28
Secure log by folding ends of paper.
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29
Refrigerate for up to 2 days, or wrap airtight and freeze for up to 2 weeks.
