Orange Creamsicle Swiss Roll

• Preheat oven to 350 degrees.
• Spray a 10x14 baking sheet with nonstick baking spray. Line it with parchment paper and then spray the top.
• Add the egg yolks to a mixing bowl and mix for 3 minutes. Add the sugar and zest and mix for another 3 minutes.
• Add the orange juice and mix to combine.
• Add the flour and mix until it's just incorporated.
• Add the egg whites to a separate bowl. Mix until it forms stiff peaks and holds its shape.
• Gently fold the egg whites into the cake batter.
• Spread the cake batter onto the preparing baking sheet.
• Allow the cake to bake for 10-15 minutes or until a toothpick comes out clean.
• Sprinkle powdered sugar over the top of the cake. Place a towel on top of it and slowly roll up the cake. Place the rolled cake onto a cooling rack.
• Create a double boiler. Bring a pot of water to a simmer. Make sure that the water is only filled about halfway. You don't want it to ever touch the bottle of the bowl.
• Add the egg whites and sugar to a bowl and whisk for 4 minutes.
• Place the bowl over the simmering pot of water. Continue to whisk for 5-8 minutes until it is foamy and the temperature is 160 degrees.
• Pour the foamy mixture into a mixing bowl and mix on high for 10 minutes or until stiff peaks form an it holds its shape.
• Carefully unroll the cake. Remove the towel and parchment paper.
• Pipe a 1" border all around the cake with the Swiss meringue. Spread the Swiss meringue inside the boarder.
• Carefully roll the cake back up.
• Dust the top with powered sugar.
• Slice and enjoy!