A yummy orange roll cake recipe with whipped cream filling.
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Preheat oven to 350 degrees F. line a 15x10x1-inch baking pan with wax paper; lightly grease.
Place the egg whites in a large bowl, Add orange juice and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, 1/4 cup at a time.
Carefully spread batter into prepared pan. Bake 15-20 minutes or until cake springs back when lightly touched. Cool 5 minutes.
Turn cake onto a clean kitchen towel dusted with confectionersí sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
Add all of the ingredients to the bowl and whisk on high speed until medium peaks form, about 1 minute.
Unroll the cooled cake and spread whipped cream inside. re-roll and slice into rounds to serve.