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1
Line the base of a glass or ceramic dish (14 by 11 by 2 inches) with parchment paper cut to fit.
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2
Reserve.
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3
In a large metal bowl, whisk together egg yolks and granulated sugar until thick and pale.
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4
Stir in nuts and baking powder.
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5
In another bowl, beat egg whites until stiff peaks form.
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6
Fold whites into nut mixture until thoroughly mixed.
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7
Spread in an even layer on the parchment paper.
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8
Cover tightly with microwave plastic wrap.
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9
Cook at 100 percent power in a 650- to 700- watt oven for 5 minutes and 30 seconds.
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10
Prick plastic to release steam.
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11
Remove from oven and uncover.
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12
Cover loosely with a towel and allow to stand until completely cool.
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13
Place a larger piece of waxed paper on work surface and sprinkle with confectioner's sugar.
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14
When roulade has cooled, turn out onto waxed paper and peel off parchment paper.
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15
If not using immediately, roll by lifting the long side of the waxed paper nearest to you and letting the roulade roll on itself, away from you.
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16
Cover with plastic wrap and refrigerate.
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17
When ready to serve, unroll the roulade and spread about 3/4 of the orange curd over the roulade, leaving a 1/4-inch border around the outside.
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18
Re-roll the roulade as before and decorate with remaining orange curd.
