Citrusy Jelly Roll

By Mybigbuns

Yummy jelly roll designed for tangerine juice but I changed it up to any of my citrus fruits. My organic oranges, lemons, grapefruits, pineapple oranges clementines, tangerines, tangelos, limes, Meyer lemons & blood oranges make the best baked goods especially w/ my free range chicken, duck, goose & turkey eggs! Head on over!!

Ingredients

• Filling:
• 8 lg eggs
• 1 1/2 cups sifted cake flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/3 cups sugar divided
• 1 tsp vanilla
• Confectioners sugar to dust
• 2 cups whipping cream
• 6 Tb sugar
• 1/2 cup tangerine juice, (meyer lemon juice, orange juice, pineapple orange juice clementine juice, or blood orange juice)
• (or 1/2 cup sugar & 1/2 cup lime juice, grapefruit juice or lemon juice)
• Citrus zest for garnish

Details

Servings 2

Preparation

Step 1

Prepare oven by putting rack in middle of oven & preheat oven to 400 degrees. Line a shiny (not dark) jelly roll pan w/ silicon sheets. Bring eggs to room temperature.
Separate eggs beat whites to soft peaks. Add 2/3 cup of sugar 1 Tb at a time. Beat to stiff peaks.
Sift dry ingredients together on a sheet of waxed paper.
Set aside egg whites and beat egg yolks until thick & lemon colored. Gradually add 2/3 cup sugar & vanilla, beat. Sprinkle flour mix over beaten yolks & fold in. Fold yolk mixture into egg whites gently. Spread batter into prepared pans bake 8-12 min at 400 degrees until springs back when lightly touched.
Remove from oven dust kitchen towels (1 for each pan) w/ confectioners sugar & turn cake onto towel. Roll towel & cake up in towel to cool.
Filling:
Whip cream, sugar & juice until stiff peaks form. Fold in zest. Unroll cake, spread w/ cream & roll up. Dust w/ confectioners sugar & refrigerate.