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“This is a wonderful dessert that is basically an egg crepe rolled up, jellyroll style. Bake time includes cooling time of 3 hours. I have made an orange curd filling to put in this, but it tastes wonderful, just as it is, topped with whipped cream. It works well as a breakfast treat, too.”
READY IN:
3hrs 40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. Generously grease and flour (make sure you include the sides) of a 15x10x1 inch jellyroll pan.
  3. With a mixer set at high speed, beat together the eggs and sugar for about 5 minutes, or until it is completely smooth and the sugar is dissolved.
  4. Stir in orange juice, rind and cinnamon.
  5. Pour into pan, and bake for 12-15 minutes, or until the mixture bubbles into hills and valleys, and the top is slightly brown in places.
  6. While torte is cooking, spread a clean kitchen towel (slightly larger than the torte) on the counter and sprinkle the 1/2 cup sugar over the towel.
  7. When the torte is done, remove from oven and run a knife around the edges to loosen it. Quickly turn it out onto the sugared towel and use the towel to roll it up from the shorter side.
  8. Let stand, covered by the towel for about 3 hours, or until slicing and serving.

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