-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 Confectioners 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 confectioners 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
confectioners sugar just before serving. Store leftover roulade in the
refrigerator loosely covered with foil for up to three days.