Orange Creamsicle Jelly Roll

Directions (Sponge Base)

Preheat oven to 350°F (176°C)

Line a 15”x10” pan with parchment. Set aside.

Combine 2tbsp icing sugar and granulated sugar in a small bowl. Set aside.

In two separate bowls, dived egg whites and yolks. Mix egg whites until stiff peaks. Set aside. In separate bowl, mix egg yolks until combined. Add ½ pkg Kinnikinnick Angel Food Cake Mix to yolks and mix until combined and batter is a pale yellow in colour. Fold in egg whites and mix just until combined. Deposit batter in prepared pan, spread with a pallet knife until even.

Bake at 350°F (176°C) for 16 minutes (check for doneness). Remove from oven and let sit for 5 minutes. Sprinkle a new piece of parchment slightly longer than pan with ½ of the Icing sugar/granulated sugar mixture. Invert pan on prepared parchment and carefully remove from pan and baking parchment.

Sprinkle with remainder of sugar mixture and tightly roll sponge width wise. Let cool.

Directions (Filling)

Whip whipping cream until soft peaks. Add icing sugar and continue to whip to stiff peaks. Fold in orange zest and orange segments. Store topping in the refrigerator until ready to use.

Assemble

Unroll jelly roll and spread with prepared filling. Carefully roll back up keeping even pressure. Slice into desired serving sizes. Dust with icing sugar.