Snow Orange" Roll

"

Ingredients

for the sponge cake:

Milk 1/4 cup

Butter 2 tbsp

Flour 3/4 cup

Baking powder 1 tsp

Sugar 1/2 cup

Pinch of salt

Egg yolk 3 pcs

For the filling:

Orange juice 1/2 cup

Orange zest 1/2 cup

Egg 3 pcs

Butter 50 g

Sponge cake: Heat the milk and butter in a saucepan until almost boiling. Using a mixer, beat the yolks with sugar until the mixture triples in volume (10 minutes - you'll get the consistency of a thick cream). Sift the flour with baking powder and salt.

Pour the flour into the beaten yolks, gently mixing from the bottom up with a spatula. Place a few spoonfuls of dough in warm milk and stir. Pour the mixture into the dough and stir.

Place the dough on a parchment-lined baking sheet, smooth it out, and bake in a preheated oven for 10-15 minutes at 190 degrees Celsius (375 degrees Fahrenheit). Roll the finished roll immediately, along with the parchment paper (this will prevent it from breaking when rolled and will help it maintain its shape).

Filling: Bring the orange juice, zest, sugar, and butter to a boil. Lightly beat the eggs and, stirring constantly, pour in the not-too-hot juice in a thin stream. Return everything to low heat and, stirring constantly, bring to a boil. Then simmer for another 5 minutes, stirring constantly, until thickened. Remove from heat and cool.

 Assembly: Spread the filling on the surface of the sponge cake, roll it up, and refrigerate it to set for about 1 hour. Dust with powdered sugar before serving.

Enjoy!