Amazing Orange Vanilla Cake Roll

Preheat oven to 375 degrees F. Lightly grease 15-1/2"x10-1/2" jelly roll pan. Line bottom and sides with waxed paper; grease paper.

For Filling: Beat cream cheese and sugar with electric mixer until smooth. Beat in eggs, milk, and vanilla JUST until blended. Spread evenly in lined pan.

For Cake: Beat eggs, sugar, orange peel, and vanilla in large bowl with electric mixer on high speed 8-12 minutes, until very thick, pale, and at least tripled in volume. (Eggs are the only leavening in this cake, so it is very important to beat them to maximum volume. Use a large, deep, narrow bowl rather than a wide one. An 8-cup glass measure is perfect.) Sprinkle with flour. Fold until just blended. Add butter and fold until just blended. Spread evenly over filling in pan. Bake 19-21 minutes, until cake springs back when touched in center.

While cake bakes, spread clean kitchen towel (not paper or terry cloth) on counter top. Sift powdered sugar through small strainer over towel, covering an area the size of the cake.

Invert hot cake onto towel. Remove pan and carefully peel off paper. Starting at one narrow end, neatly roll up cake, using towel as an aid. Cool completely on wire rack. Wrap and refrigerate up to 1 week. When ready to serve, garnish with candied citrus slices.

For Candied citrus slices: choose fruit with thin skin for best results. We used three varieties to vary size of slices. Use leftovers to garnish other desserts or as an accompaniment to ham or poultry.

Scrub skins. Slice in 1/8-inch thick rounds. Bring water and sugar to boil in wide skillet. Add one citrus type at a time in a single layer. Reduce heat and simmer uncovered 20-40 minutes, until translucent. Remove to bowl with slotted spoon; repeat with remaining fruit. Pour syrup over slices; add a little water if syrup is too thick. Refrigerate up to 3 months.