Preparation

• In a mixer, put the egg yolks with the sugar, mix until they become frothy. Gradually add the flour, baking powder, and vanillin.

  Separately, beat the egg whites with a pinch of salt. When they are stiff, add them to the flour mixture, mixing gently with a spatula.

  Cover the oven tray lined with parchment paper with the mixture, level it well, and put it in the oven at 350°F for 15 minutes.

  Remove the roll from the oven, place a sheet of parchment paper on the surface, turn it over, and peel off the parchment paper used in cooking. Roll the sponge cake in the parchment paper and then in a kitchen towel.

  In a bowl, put two tablespoons of water with one of sugar, mix well and brush the sponge cake with a kitchen brush dipped in this syrup.

• Put the orange juice with 1/4 cup of sugar in a small saucepan. Bring to a boil (it should reach 250°F to pasteurize the egg) and pour it over the yolk that you have separated from the white and put in a bowl. Continue stirring with a whisk, otherwise, the egg might cook. Once lukewarm, add the grated orange peel.

  Meanwhile, in a saucepan, put 3 tablespoons of water with one of sugar; as soon as it boils (also in this case it should reach 250°F to pasteurize the egg), pour it over the egg white that you have put in the mixer to whip to stiff peaks. Add a pinch of salt and continue mixing until the egg white is stiff.

  Now take the bowl with the orange juice, add the mascarpone, mix well with a whisk, and then add the whipped egg white, taking care to mix gently with a spatula.

  Now you can cover the sponge cake with the orange cream. On the innermost part, line up some orange segments, roll a bit, then make another row of orange segments, and roll until the roll is closed.

  Cover the surface with the remaining cream and decorate as desired