-
1
Cake: Heat oven to 350F.
-
2
Butter a jelly roll pan.
-
3
Line pan with waxed paper, butter waxed paper.
-
4
Beat egg yolks in a mixer bowl until thick and lemon-colored.
-
5
Gradually add 1/3 cup sugar, beating constantly.
-
6
Stir in orange peel and orange juice concentrate.
-
7
In a separate bowl, beat egg whites until soft peaks form; gradually add remaining 1/3 cup sugar, beat until stiff peaks form.
-
8
Gently fold yolks into whites.
-
9
Sift together flour and salt; fold into egg mixture.
-
10
Spread batter evenly in prepared pan.
-
11
Bake 15 minutes.
-
12
Immediately turn out onto a towel sprinkled with confectioners' sugar.
-
13
Starting at narrow end, roll cake and towel together; cool on wire rack.
-
14
Filling and Glaze: In a saucepan combine sugar and cornstarch.
-
15
Gradually blend in orange juice and beaten egg yolks.
-
16
Bring mixture to a boil over medium heat, stirring until thickened.
-
17
Cool thoroughly.
-
18
Reserve 1 cup of cooked filling for the glaze.
-
19
Gently fold in whipped cream and orange peel into remaining filling.
-
20
To Assemble: Unroll cake and spread it with the filling.
-
21
Reroll and place on a serving platter.
-
22
Spread reserved glaze over the top of cake roll and sprinkle with sliced almonds.
-
23
Chill at least 1 hour before serving.
