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Add a photoServings: 6
Ingredients
- 1Â 1/2 c. Sugar
- 3 x Jumbo Large eggs
- Â Â Juice of 1 navel orange
- 1 Tbsp. Finely grated orange rind
- 1/8 tsp Grnd cinnamon
Directions
- Preheat the oven to warm 425 degrees. In an electric mixer set at high speed, beat 3/4 c. of the sugar with the Large eggs 5 min till the color and consistency of mayonnaise. Meanwhile, line the bottom of a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with wax paper. Butter the wax paper generously and also the pan sides; sprinkle 2 Tbsp. of flour over the wax paper, then tip the pan from side to side and back and forth to coat both the wax paper and the pan sides with flour. Rap the pan lightly against the counter, then tip out the excess flour; set the pan aside.
- As soon as the sugar-egg mix is fluffy-light, stir in the orange juice, rind and cinnamon. Pour batter into the prepared pan and bake uncovered on the middle oven rack 12 to 15 min till the surface is richly browned.
- Note: As it bakes, the batter will billow into alarming "hills and valleys," but this is perfectly normal. While the torte bakes, spread a clean dishtowel across the counter so which one of the short sides faces you. Now sprinkle the remaining 3/4 c. sugar over the towel to cover an area slightly larger than which of the jelly-roll pan.
- The instant the torte is done, remove from the oven and loosen around the edges with a thin-bladed knife or possibly small spatula. Quickly invert the pan on top of the sugared towel and, wasting no time, gently pull off the wax paper. (Never mind if a few holes appear in the torte; they will not show once the torte is finished.) Now, with a sharp knife dipped in warm water, quickly trim off any crisp edges around the torte. To roll the torte, lift the front end of the towel up, letting the torte roll up on itself, jelly-roll style. Leave the torte wrapped up in the towel for 3 to 4 hrs
- (the torte will make its own jellylike filling), then carefully unwrap. To serve, sliced the torte about 3/8-inch thick and slightly on the bias.
- Allow 2 to 3 slices per serving.
- NOTES : A remarkable dessert. It contains no flour and it's a bit tricky to make because you must work at lightning speed once the torte comes from the oven. Make sure which the wax paper you use to line the bottom of the pan is well buttered and floured. Don't use baking parchment to line the pan because the torte mix would slither over it as it bakes and be extremely uneven, making the torte difficult to roll.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 6 servings | |
| Calories 234 | |
| Calories from Fat 25 | 11% |
| Total Fat 2.76g | 3% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 39mg | 2% |
| Potassium 40mg | 1% |
| Total Carbs 50.41g | 13% |
| Dietary Fiber 0.1g | 0% |
| Sugars 50.21g | 33% |
| Protein 3.5g | 6% |
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