Orange Roll Cake

Ingredients

Cake

• 9 egg whites, at room temperature
• 2 teaspoons orange juice
• 3/4 teaspoon cream of tartar
• 1 cup plus 2 tablespoons granulated sugar
• 3/4 cup cake flour
• 1 tablespoon confectioners sugar

Filling

• 1 cup heavy cream
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F. line a 15x10x1-inch baking pan with wax paper; lightly grease.
2. Place the egg whites in a large bowl, Add orange juice and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, 1/4 cup at a time.
3. Carefully spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes.
4. Turn cake onto a clean kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
5. Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
6. Add all of the ingredients to the bowl and whisk on high speed until medium peaks form, about 1 minute.
7. Unroll the cooled cake and spread whipped cream inside. re-roll and slice into rounds to serve.