1 1/2 c Sugar
3 Jumbo eggs
Juice of 1 navel orange
1 tb Finely grated orange rind
1/8 ts Ground cinnamon
Preheat the oven to hot 425 degrees. In an electric mixer set at high
speed, beat 3/4 cup of the sugar with the eggs 5 minutes until 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 tablespoons 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 mixture 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 minutes until 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 that one of the short sides faces
you. Now sprinkle the remaining 3/4 cup sugar over the towel to cover an
area slightly larger than that 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 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 won’t show once
the torte is finished.) Now, with a sharp knife dipped in hot 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 hours
(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 that the wax paper you use to line the bottom of the
pan is well buttered and floured. Do not use baking parchment to line the
pan because the torte mixture would slither over it as it bakes and be
extremely uneven, making the torte difficult to roll.
Yields
6 Servings