Orange Torte New York Times Magazine Yield: 4 - 6 servings 6 eggs at room temperature 1 cup flour 1 cup sugar Grated peel and juice of 1 large orange, about 1/3 cup Confectioners' sugar Preheat oven to 325o. Beat the eggs until light and fluffy. Gradually beat in the sugar until the mixture is very thick and lemon-colored. Fold in the flour and the rind and juice and pour into a 15 by 10 by 1-inch buttered jelly-roll pan lined with well buttered parchment paper. Bake 35 minutes or until golden and set. Turn out onto a towel sprinkled with confectioners' sugar and roll up like a jelly roll. Cool but do not chill. Serve in thick slices. The torte holds its shape, but is custardy in texture.

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