Recipe - Orange Tortetorta De Laranja

1 One half cup Sugar
3 Jumbo eggs
Juice of 1 navel orange
1 tablespoon Finely grated orange rind
1/8 teaspoon Ground cinnamon

Preheat the oven to hot 425 degrees. In an electric mixer set at high
speed, beat Three fourths cup of the sugar with the eggs 5 minutes until the color
and consistency of mayonnaise. Meanwhile, line the bottom of a 15 One half x 10
One half x 1inch jellyroll 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 sugaregg mixture is fluffylight, 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 Three fourths cup sugar over the towel to cover an
area slightly larger than that of the jellyroll pan.

The instant the torte is done, remove from the oven and loosen around the
edges with a thinbladed 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,
jellyroll 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, cut or sliced up the torte about 3/8inch 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.
Recipe by: The Food of Portugal/Jean Anderson

Posted to TNT Recipes Digest by Karen SilkyKitty@prodigy.net on Mar 13,
1998