Orange-Almond Yule Log

by Nancy Otto

Servings: 8 servings

INGREDIENTS

Cake:
4 egg yolks
2/3 cup sugar
1/2 teaspoon grated orange peel
1 tablespoon frozen orange juice concentrate
4 egg whites
2/3 cup sifted cake flour
1/4 teaspoon salt
Filling and Glaze:
1 1/2 cups sugar
2 tablespoons cornstarch
2 cups fresh squeezed orange juice
8 egg yolks, beaten
2 cups heavy cream, whipped
1 teaspoon grated orange peel
Sliced almonds, for garnish

INSTRUCTIONS

Cake:
Heat oven to 350°F. Butter a jelly roll pan. Line pan with waxed paper, butter waxed paper. Beat egg yolks in a mixer bowl until thick and lemon-colored. Gradually add 1/3 cup sugar, beating constantly. Stir in orange peel and orange juice concentrate.

In a separate bowl, beat egg whites until soft peaks form; gradually add remaining 1/3 cup sugar, beat until stiff peaks form. Gently fold yolks into whites. Sift together flour and salt; fold into egg mixture. Spread batter evenly in prepared pan.

Bake 15 minutes. Immediately turn out onto a towel sprinkled with confectioners' sugar. Starting at narrow end, roll cake and towel together; cool on wire rack.

Filling and Glaze:
In a saucepan combine sugar and cornstarch. Gradually blend in orange juice and beaten egg yolks. Bring mixture to a boil over medium heat, stirring until thickened. Cool thoroughly. Reserve 1 cup of cooked filling for the glaze. Gently fold in whipped cream and orange peel into remaining filling.

To Assemble:
Unroll cake and spread it with the filling. Reroll and place on a serving platter. Spread reserved glaze over the top of cake roll and sprinkle with sliced almonds. Chill at least 1 hour before serving.

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