Triple Orange Jelly Roll

Cake

4 large eggs

2/3 cup granulated sugar

2 tsp vanilla

¼ tsp salt

1 cup cake flour or sifted all-purpose flour

¼ cup confectioners’ sugar

Filling

½ cup granulated sugar

¼ cup cornstarch

1 ½ cups freshly squeezed orange juice

Yolks of 2 large eggs

1 tsp butter

1 tsp grated orange peel

Frosting

1 cup heavy cream

1/3 cup confectioners’ sugar

2 Tbs freshly squeezed orange juice

1 tsp grated orange peel

Preheat oven to 375°.

Grease 15 ½ x 10 ½ x 1 inch jelly-roll pan; line with wax paper; grease paper.

Cake: In large bowl with electric mixer at high speed, beat eggs, 2/3 cup granulated sugar, vanilla, 1 teaspoon grated orange peel and salt about 3 minutes until thick and lemon colored. Sift flour over egg mixture. Using rubber spatula, fold it in gently. Pour batter into prepared pan; spread gently but evenly. Bake 8 minutes until cake springs back when lightly touched in center. Sprinkle ¼ cup confectioners’ sugar evenly over clean kitchen towel; invert hot cake onto towel; peel of wax paper. While cake is still warm, roll up, together with towel, jelly-roll style, beginning at one long side. Carefully set on wire rack to cool.

Filling: In medium-size saucepan, combine ½ cup granulated sugar and cornstarch; stir in 1 ½ cups orange juice until smooth. Bring to boil over low heat, stirring constantly. Remove from heat; beat in egg yolks, one at a time. Stir in butter and 1 tsp grated orange peel. Cool to room temperature, stirring occasionally.

Assemble: Gently unroll cooled cake; spread evenly with filling. Carefully reroll; place on serving platter; refrigerate.

Frosting: With mixer at medium speed, beat cream until soft speaks form. Beat in 1/3 cup confectioners sugar, 1 tablespoon at a time, until stiff; fold in 2 tablespoons orange juice and 1 teaspoon grated orange peel. Swirl frosting over jelly roll; garnish with orange slices if desired.

Pat.