Orange Jellyroll

Oxmoor House
8 to 10 servings


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3 eggs, separated
1 1/4 cups sugar, divided
1 teaspoon grated orange rind
1/2 cup fresh orange juice
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
About 3 to 4 tablespoons sifted powdered sugar
1 cup grape or blackberry preserves
Additional sifted powdered sugar


Grease a 15- x 10- x 1-inch jellyroll pan with vegetable oil, and line with waxed paper. Grease waxed paper with vegetable oil; set aside.

Beat egg yolks until thick and lemon colored; gradually add 1 cup sugar, beating constantly. Set aside.

Combine orange rind and juice in a small saucepan; bring to a boil. Remove from heat, and stir into yolk mixture. Beat egg whites until foamy; gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold yolk mixture into egg whites. Combine flour, baking powder, and salt; fold into egg mixture. Spread batter into prepared pan. Bake at 350° for 15 minutes.

Sift 3 to 4 tablespoons powdered sugar in a 15- x 10-inch rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out onto sugar. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; cool on a wire rack, seam side down.

Unroll cake and remove towel; spread with preserves and reroll. Place on serving plate, seam side down; sprinkle with additional sifted powdered sugar. Chill until serving time.

Created date

February 2010