6 eggs, separated
3/4 tsp. cream of tartar
2 c. sugar, divided
1/2 tsp. vanilla
1/4 tsp. salt
3/4 c. all-purpose flour
1 tbsp. grated orange peel
1/2 c. fresh orange juice
4 tbsp. cornstarch, divided
2 c. blueberries (fresh/frozen)

Line a 15 1/2 x 11 1/2 x 1 inch jelly roll pan with waxed paper and lightly spray with Pam. In large mixing bowl, beat egg whites with cream of tartar until foamy. Add 1/3 cup of the sugar, beating until egg whites form soft peaks.

In small mixing bowl, beat egg yolks until thick and lemon colored, about 5 minutes. Gradually beat in 1/3 cup sugar, vanilla, and salt until blended. Sprinkle flour and orange peel over whites. Add beaten yolk mixture. Gently fold yolk mixture and flour into whites. Pour into prepared pan and gently spread evenly. Bake in preheated 400 degree oven until cake springs back when lightly touched, 10 to 12 minutes

Dust a clean towel with confectioners' sugar generously. Loosen cake from sides of pan and invert onto towel. Carefully pull waxed paper from cake immediately. Starting from short side, roll up cake with towel. Place wrapped roll seam-side down on wire rack until cool, about 30 minutes

Meanwhile, in medium saucepan, stir together 3 tablespoons cornstarch and 1 cup sugar. Reserving a few for garnish, stir in blueberries and 4 tablespoons of orange juice. Cook over medium heat until mixture boils, stirring constantly. Reduce heat and simmer 6 minutes. Chill.

Unroll cake; spread blueberry mixture evenly. Reroll cake and place on serving plate, seam side down.

In small saucepan, stir together remaining 1/3 cup sugar, the remaining orange juice, and 1 tablespoon cornstarch. Bring to a boil and cook over low heat until custard is clear and slightly thickened. Spread over top and sides of rolled cake and garnish with berries.