-
1
Using vegetable peeler, remove rind from oranges in strips.
-
2
Cut rind into matchstick-size strips.
-
3
Place strips in small saucepan; cover with water.
-
4
Bring to boil.
-
5
Drain; rinse with cold water.
-
6
Drain.
-
7
Combine 2/3 cup water, sugar, and vinegar in medium saucepan.
-
8
Bring to simmer, stirring to dissolve sugar.
-
9
Add orange strips; simmer until translucent, about 10 minutes.
-
10
Drain.
-
11
Cool on sheet of foil.
-
12
(Can be made 1 week ahead.
-
13
Cover and refrigerate.)
-
14
Preheat oven to 375F.
-
15
Butter 15x10x1-inch jelly-roll pan.
-
16
Line bottom of pan with parchment paper; butter parchment.
-
17
Whisk first 6 ingredients in medium bowl to blend.
-
18
Heat milk in medium saucepan over medium heat to 150F.
-
19
Using electric mixer, beat sugar and eggs in large bowl until fluffy, about 4 minutes.
-
20
Beat in vanilla and grated orange peel.
-
21
Beat in flour mixture until just blended.
-
22
Gradually beat in warm milk.
-
23
Pour batter into pan.
-
24
Bake cake until tester inserted into center comes out clean, about 10 minutes.
-
25
Spread kitchen towel on work surface; cover with parchment.
-
26
Sprinkle parchment lightly with powdered sugar.
-
27
Run knife around edge of pan to loosen cake.
-
28
Invert hot cake onto parchment.
-
29
Peel parchment off top of cake.
-
30
Starting at 1 long side and using towel as aid, gently roll up cake jelly-roll style.
-
31
Cool.
-
32
Using electric mixer, beat first 5 ingredients in large bowl until smooth.
-
33
Gradually add powdered sugar, beating until smooth.
-
34
Cover and chill until firm but spreadable, about 45 minutes.
-
35
Unroll cake; remove second sheet of parchment.
-
36
Spread scant 2 cups frosting over cake; starting at 1 long side, roll up jelly-roll style.
-
37
Place cake, seam side down, on platter.
-
38
Starting 1 inch in from end of cake, turn knife on sharp diagonal and cut to remove one 3-inch-long triangular piece of cake.
-
39
Spread 1 tablespoon frosting on cut side of cake piece.
-
40
Attach frosted side of cake piece to side of cake near end.
-
41
Spread remaining frosting over top and sides of cake and cake piece.
-
42
Using tines of fork, draw circles on cake ends to resemble tree rings.
-
43
Draw fork along length of cake to form bark design.
-
44
Cover and chill overnight.
-
45
(Can be made 1 day ahead.
-
46
Keep chilled.
-
47
Let stand 2 hours at room temperature before continuing.)
-
48
Sprinkle log with glazed orange peel strips.
