'10 large egg yolks'
1 cup all-purpose flour, plus 1 tablespoon
Grated orange or lemon zest (2 tablespoons)
4 large egg whites
1 1/3 cups all-purpose flour
For the filling
1/2 cup sugar
1 cup water
4 large egg yolks
'10 large egg yolks'
1 cup all-purpose flour, plus 1 tablespoon
Grated orange or lemon zest (2 tablespoons)
4 large egg whites
1 1/3 cups all-purpose flour
For the filling
1/2 cup sugar
1 cup water
4 large egg yolks
Mix the egg yolks with the sugar
Add grated orange or lemon zest and mix well
Beat the egg whites until stiff and fold them into the egg yolk mixture
Add sifted flour and mix carefully
Butter a 12x9 inch baking dish and line it with parchment paper
Bake in a moderate oven (350°F) for about 30 minutes, or until lightly browned
Do not overbake, as this will make it difficult to roll
Remove from the oven and let cool slightly
Transfer to a wire rack dusted with sugar
For the filling
Mix sugar and water in a saucepan and bring to a boil
Reduce heat and simmer for 3 minutes or until thickened
While the filling is cooking, beat the egg yolks
Add the hot filling to the egg yolks slowly, whisking constantly
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly
Spread the filling over the cake and roll it up tightly.
