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1
SPONGE ROLL: Preheat Oven to 350F (180C).
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2
Beat egg whites until stiff, adding half the sugar gradually; set asside.
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3
Using the same beater, beat the yolks while adding the remaining sugar, until mixture is very light.
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4
Stir lemon juice, rind, potato starch and salt into yolks.
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5
Gently fold in whites, starting with a quarter of the mixture, then adding the rest.
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6
Gently spread onto a cookie sheet lined with parchment paper and lightly sprayed with non-stick vegetable oil spray.
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7
Gently smooth the surface.
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8
Bake for 10 to 15 Minutes or until sponge has risen slightly and is lightly browned.
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9
Remove from oven and turn cake out onto a clean cloth.
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10
Allow to cool.
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11
Spread Orange filling evenly over cake and gently roll up using cloth to help lift cake.
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12
Sprinkle with sugar &/or whipped cream - etc.
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13
ORANGE FILLING: Combine sugar, potato starch, orange juice and lemon juice in a saucepan and bring to a boil.
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14
Boil 1 minute, while stirring constantly.
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15
Remove from heat.
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16
In a separate bowl, beat egg yolks.
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17
Stir a little bit of orange mixture into egg yolksm then add yolks to the sauce pan.
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18
Cook gently for one minute.
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19
Stir in 2 tablespoons margarine, allow mixture to cool before using.
