Citrus Roulade
Fresh From Florida

Sponge Cake-
7 eggs
2 cups granulated sugar
2 cups all purpose flour
½ cup butter, melted

Pastry Cream-
3 cups milk
¾ cup granulated sugar
½ cup butter
½ cup plus 1 tablespoon cornstarch
3 eggs

Citrus Filling-
¼ cup lime juice
1 tablespoon lemon juice
¾ cup frozen orange juice concentrate

Orange Sauce-
¾ cup orange preserve
¼ cup orange juice

 

Prepare pastry crème by stirring 1 cup of milk into the cornstarch until dissolved. Add eggs, mixing until a smooth liquid.

Bring remaining 2 cups of milk, sugar and butter to a boil. While on heat, stir in cornstarch and egg mixture until smooth consistency. Stir constantly until mixture thickens. Store in a container in refrigerator overnight to cool.

Prepare sponge cake by whipping eggs and sugar forming light foam. Sift flour and fold into egg mixture. Fold in melted butter and mix until incorporated.

Spread mixture onto a greased sheet pan about ½ inch thick. Bake in 375ºF degree oven until golden brown. Let cool.

Prepare orange sauce by combining orange preserve and orange juice. Combine citrus filling ingredients with cooled pastry cream. Spread on cooled sponge sheet and roll into log.

Serve with orange sauce.

Serves 8 - 10.

 

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