Orange-Almond Yule Log

• 4 egg yolks
• 2/3 cup sugar
• 1/2 tsp. grated orange peel
• 1 tbsp. frozen orange juice concentrate
• 4 egg whites
• 2/3 cup sifted cake flour
• 1/4 tsp. salt
• 1-1/2 cup sugar
• 2 tbsp. cornstarch
• 2 cups fresh squeezed orange juice
• 8 egg yolks, beaten
• 2 cups heavy cream, whipped
• 1 tsp. grated orange peel
• Sliced almonds, for garnish

1. Cake: Heat oven to 350F.
2. Butter a jelly roll pan.
3. Line pan with waxed paper, butter waxed paper.
4. Beat egg yolks in a mixer bowl until thick and lemon-colored.
5. Gradually add 1/3 cup sugar, beating constantly.
6. Stir in orange peel and orange juice concentrate.
7. In a separate bowl, beat egg whites until soft peaks form; gradually add remaining 1/3 cup sugar, beat until stiff peaks form.
8. Gently fold yolks into whites.
9. Sift together flour and salt; fold into egg mixture.
10. Spread batter evenly in prepared pan.
11. Bake 15 minutes.
12. Immediately turn out onto a towel sprinkled with confectioners' sugar.
13. Starting at narrow end, roll cake and towel together; cool on wire rack.
14. Filling and Glaze: In a saucepan combine sugar and cornstarch.
15. Gradually blend in orange juice and beaten egg yolks.
16. Bring mixture to a boil over medium heat, stirring until thickened.
17. Cool thoroughly.
18. Reserve 1 cup of cooked filling for the glaze.
19. Gently fold in whipped cream and orange peel into remaining filling.
20. To Assemble: Unroll cake and spread it with the filling.
21. Reroll and place on a serving platter.
22. Spread reserved glaze over the top of cake roll and sprinkle with sliced almonds.
23. Chill at least 1 hour before serving.

egg yolks, sugar, orange juice, egg whites, cake flour, salt, sugar, cornstarch, fresh squeezed orange juice, egg yolks, heavy cream, almonds

Taken from www.foodgeeks.com/recipes/17772 (may not work)