Tangerine Jelly Roll

Tangerine Jelly Roll
By: Linda West Eckhardt

4 large eggs
¾ cup sifted cake flour
1 teaspoon baking powder
¼ teaspoon salt
2/3 cup granulated sugar, divided
½ teaspoon vanilla extract
Confectioners’ sugar, for dusting

Whipped Cream Filling:
1 cup whipping cream
3 Tablespoons granulated sugar
¼ cup fresh tangerine or other citrus juice
Grated zest of 1 tangerine or other citrus juice
Julienned citrus zest, for garnish

Prepare to Bake: Arrange the rack in the middle of the oven and preheat to 400 degrees. Line a 15x10 ½ inch jelly roll pan with Silpat sheet or parchment paper. Spritz with cooking spray. Place the unbroken eggs in a bowl of hot tap water.

Make the Batter: Sift the flour, baking powder and salt into a piece of wax paper. Separate the eggs. Beat the egg whites in a large bowl until soft peaks form. Gradually beat in 1/3 cup of the sugar, a tablespoon at a time, until the sugar is thoroughly dissolved and stiff peaks form. Set aside. In a large bowl, beat the egg yolks until they are thick and lemon colored, gradually adding the remaining 1/3 cup sugar and the vanilla. Sprinkle the flour mixture over the yolks and fold to mix. Fold gently into the egg white mixture.

Bake the Cake: Spread the batter into the prepared pan and bake until the top springs back when touched, 8-12 minutes. Meanwhile, dist a kitchen towel with confectioners’ sugar. When the cake is baked, turn it out onto the towel and peel the Silpat or parchment paper off. Starting from the long side, carefully roll up the warm cake with the cloth and set it aside to cool.

Fill the Cake: Whip the cream with the sugar and citrus juice until stiff peaks form. Fold in the grated zest. Unroll the cake and spread the whipped cream inside. Reroll and place on a serving plate. Dust the top with additional confectioners’ sugar, and garnish with julienned citrus zest.