Categories: Cakes, Fruits/nuts, Desserts 
      Yield: 12 servings 
  
------------------------------------CAKE------------------------------------ 
      6 lg Egg yolks 
    2/3 c  Superfine or strained sugar 
    1/4 c  Superfine or strained sugar 
      1 ts Vanilla extract 
      1 ts Grated navel orange rind 
      2 tb Fresh orange juice 
    1/2 c  Strained Dutch-process cocoa 
      6 lg Egg whites 
      1 tb Water 
    1/4 ts Cream of tartar 
 
--------------------------WHIPPED APRICOT SOUFFLE-------------------------- 
      3 oz Dried apricots 
      1 c  Water; plus 
      1 tb Water 
    3/4 c  Confectioner's sugar 
    1/2 ts Unflavored gelatin 
      1 c  Heavy cream; well-chilled 
      1 tb Grand Marnier 
  
  Position rack in lower third of oen and preheat to 350 degrees.  Butter a 
  10 1/2 by 15 1/2 by 1 inch jellyroll pan and line the bottom with baking 
  parchment. Lightly butter the parchment. Place the yolks in the small bowl 
  of an electric mixer fitted with beaters or the whip attachment. Beat on 
  medium speed until they are thickened and light yellow in color, about 2 
  minutes.  Add 2/3 c sugar, 1 Tbsp at a time, taking about 2 to 3 minutes to 
  blend it in well. Reduce mixer speed to medium-low. Blend in the vanilla, 
  orange rind, and orange juice, and mix for 15 seconds. Reduce speed to low, 
  add the cocoa, and blend until just incorporated. Remove from the mixer and 
  transfer to a larger mixing bowl. Set aside. Wash and dry beaters. In the 
  large bowl of the mixer, whip the egg whites and water at medium speed 
  until frothy.  Add the cream of tartar, increase the speed to medium-high, 
  and continue beating until the whites form soft peaks. Add 1/4 c sugar, 1 
  Tbsp at a time, taking about 30 seconds. Whip for 15 seconds longer. Do not 
  overbeat.  Remove the bowl from the mixer. With a 2 3/4 inch wide rubber 
  spatula, fold one quarter of the beaten egg whites into the yolk mixture, 
  taking about 20 turns to lighten. Then fold in the remaining whites, taking 
  an additional 30 to 40 turns. Pour batter into the prepared pan and gently 
  smooth the top with the back of a spoon, spreading it evenly into the 
  corners.  Tap the pan gently on the counter to even out the batter. Bake in 
  the preheated oben for 20 to 25 minutes, until the top feels set and is 
  springy to the touch. While the cake is baking, prepare a 20-inch piece of 
  baking parchment. Place on a flat work space and sprinkle lightly with 1/2 
  tsp granulated sugar. Remove cake from the oven and immediately invert onto 
  the parchment. Protecting your hands with potholders, remove the pan and 
  gently peel off the paper pan liner. Tightly roll together the cake and the 
  sugared parchment paper away from you, starting on a long side. Place the 
  cake seam side down on a cake rack to cool while you prepare the filling. 
  To make the whipped apricot souffle:  Put the apricots and 1 cup of water 
  in a small heavy saucepan, cover, and bring to a boil.  Simmer 20-25 
  minutes or until the apricots are very soft and all but 1 or 2 Tbsp of the 
  water has been absorbed. Remove from the heat and add 1/2 c confectioners 
  sugar.  Whip with a fork until the apricots are very smooth. You should 
  have approximately 1/2 c of puree. Put 1 Tbsp cold water in a small 
  heat-proof glass dish and sprinkle the gelatin over the top. Let stand for 
  5 minutes without stirring.  Place the dish in a skillet filled with 1/2 
  inch of boiling water.  Stir the mixture until the gelatin is dissolved and 
  the mixture is clear.  Stir it into the apricot puree. Set aside to cool to 
  tepid. Beat the cream in a small chilled bowl of an electric mixer. As it 
  begins to thicken, add 1/4 c confectioner's sugar gradually. Beat until 
  soft peaks form. Remove from the mixer and fold in the tepid puree and the 
  Grand Marnier by hand. To assemble: Carefully unroll the cake, but not 
  completely flat; the edge closest to you should remain curled. Spoon the 
  filling under the curled edge first, then spread it over the rest of the 
  cake evenly with a metal spatula, leaving a 1-inch border on the far side. 
  To roll the cake, tuck the curled edge under and continue rolling. Place 
  seam side down on a wooden breadboard or oblong platter.  Cover loosely 
  with foil and refrigerate until hald-hour before serving.  Dust the top 
  with confectioner's sugar just before serving. Store leftover roulade in 
  the refrigerator loosely covered with foil for up to three days.