Lightly grease a 11x13 inch pan with unsalted butter, and then line it with parchment paper. Lightly grease the paper with butter too.
Gradually mix sugar with egg, by adding one egg at a time to the sugar and then mixing after each egg is added. Next add orange zest and baking powder and mix, finally add orange juice and mix.
Pour mixture into greased pan with parchment paper and bake it for 30 minutes or until a toothpick comes out clean.
Turn the pan over and drop it onto a slightly damp linen cloth sprinkled with sugar. Remove the parchment and gently roll the cake with the linen cloth. Wait ten minutes and carefully remove the linen, using two spatulas move the roulade onto a serving platter.
Recipe Note
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