This is a bizarre way of making a cake, but, whatever. Based on “The Food of Portugal”, it’s wonderful!
- 1 1/2 cups of sugar, separated into two halves
- 3 jumbo eggs
- juice of one navel orange
- Zest of that orange
- 1/8 tbsp ground cinnamon
- Preheat oven to 425 F
- Using an electric mixer at high, mix 3/4 cups of sugar and the eggs until it has the color and consistency of mayonnaise
- 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 Tbsp of flour over the wax paper, tip the pan from side to side, front to back to cover the whole thing with flour. Rap the pan lightly against the counter to remove excess flour. Set aside.
- As soon as the sugar-egg mixture is fluffy-light, stir in the orange juice, zest, and cinnamon.
- Pour batter into the prepared pan and bake uncovered in the middle oven rack 12-15 min until the surface is richly brown. (It’s ok to see hills and valleys forming!)
- While the torte bakes, spread a clean cloth on the counter and sprinkle the remainder 3/4 cup sugar over it, covering a surface slightly larger than the jelly roll pan. Arrange the short end of the cloth to face you.
- This is a fast step!!!
- Remove the the jelly-roll pan from the oven, loosen the edges with a spatula or small knife.
- Quickly invert the pan on top of the sugared towel and, wasting no time, gently pull off the wax paper. Don’t worry if there are holes or small broken pieces.
- 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. (Be careful not to let the sides fall without the middle rolling down too. It’s very delicate!)
- Leave the torte in the cloth for 3-4 hours.
- To serve, slice about 1/2 at a slight bias, 2-3 per serving.