| 1 | Position rack in lower third of oen and preheat to 350 degrees. |
| 2 | Butter a 10 ?by 15 ?by 1 inch jellyroll pan and line the bottom with baking parchment. |
| 3 | Lightly butter the parchment. |
| 4 | Place the yolks in the small bowl of an electric mixer fitted with beaters or the whip attachment. |
| 5 | Beat on medium speed until they are thickened and light yellow in color, about 2 minutes. |
| 6 | Add 2/3 c sugar, 1 tbsp at a time, taking about 2 to 3 minutes to blend it in well. |
| 7 | Reduce mixer speed to medium-low. |
| 8 | Blend in the vanilla, orange rind, and orange juice, and mix for 15 seconds. |
| 9 | Reduce speed to low, add the cocoa, and blend until just incorporated. |
| 10 | Remove from the mixer and transfer to a larger mixing bowl. |
| 11 | Set aside. |
| 12 | Wash and dry beaters. |
| 13 | In the large bowl of the mixer, whip the egg whites and water at medium speed until frothy. |
| 14 | Add the cream of tartar, increase the speed to medium-high, and continue beating until the whites form soft peaks. |
| 15 | Add ?c sugar, 1 tbsp at a time, taking about 30 seconds. |
| 16 | Whip for 15 seconds longer. |
| 17 | Do not overbeat. |
| 18 | Remove the bowl from the mixer. |
| 19 | With a 2 ?inch wide rubber spatula, fold one quarter of the beaten egg whites into the yolk mixture, taking about 20 turns to lighten. |
| 20 | Then fold in the remaining whites, taking an additional 30 to 40 turns. |
| 21 | Pour batter into the prepared pan and gently smooth the top with the back of a spoon, spreading it evenly into the corners. |
| 22 | Tap the pan gently on the counter to even out the batter. |
| 23 | Bake in the preheated oben for 20 to 25 minutes, until the top feels set and is springy to the touch. |
| 24 | While the cake is baking, prepare a 20-inch piece of baking parchment. |
| 25 | Place on a flat work space and sprinkle lightly with ?tsp granulated sugar. |
| 26 | Remove cake from the oven and immediately invert onto the parchment. |
| 27 | Protecting your hands with potholders, remove the pan and gently peel off the paper pan liner. |
| 28 | Tightly roll together the cake and the sugared parchment paper away from you, starting on a long side. |
| 29 | Place the cake seam side down on a cake rack to cool while you prepare the filling. |
| 30 | 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. |
| 31 | Simmer 20-25 minutes or until the apricots are very soft and all but 1 or 2 tbsp of the water has been absorbed. |
| 32 | Remove from the heat and add ?c confectioners sugar. |
| 33 | Whip with a fork until the apricots are very smooth. |
| 34 | You should have approximately ?c of puree. |
| 35 | Put 1 tbsp cold water in a small heat-proof glass dish and sprinkle the gelatin over the top. |
| 36 | Let stand for 5 minutes without stirring. |
| 37 | Place the dish in a skillet filled with ?inch of boiling water. |
| 38 | Stir the mixture until the gelatin is dissolved and the mixture is clear. |
| 39 | Stir it into the apricot puree. |
| 40 | Set aside to cool to tepid. |
| 41 | Beat the cream in a small chilled bowl of an electric mixer. |
| 42 | As it begins to thicken, add ?c confectioner"s sugar gradually. |
| 43 | Beat until soft peaks form. |
| 44 | Remove from the mixer and fold in the tepid puree and the grand marnier by hand. |
| 45 | To assemble: carefully unroll the cake, but not completely flat; the edge closest to you should remain curled. |
| 46 | 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. |
| 47 | To roll the cake, tuck the curled edge under and continue rolling. |
| 48 | Place seam side down on a wooden breadboard or oblong platter. |
| 49 | Cover loosely with foil and refrigerate until hald-hour before serving. |
| 50 | Dust the top with confectioner"s sugar just before serving. |
| 51 | Store leftover roulade in the refrigerator loosely covered with foil for up to three days. |
