1 cup milk
1 1/2 cups white sugar
1 1/2 cups orange juice
1 1/2 cups vanilla extract
In a large punch bowl, mix milk, sugar and orange juice. Serve immediately before adding the orange syrup or before refrigerating cream. For an equally delicious dessert, whip cream with and without orange syrup. For a creme de la creme, whip cream until stiff, then fold into vanilla whip cream with orange syrup. Mix fresh fruit into orange syrup bringing it back to room temperature. Beat cream until redistributes creaminess. Place in refrigerator and chill overnight.
Prepare the frosting with the orange juice and vanilla, mixing well. Pour over creme de la creme. Frost the jelly rolls using the napkins in a roasting pan, puffing them using a pastry brush to keep them nice and even, then using a soft brush like the World Cup Series Regular. Brush the rounds with egg white to moisten. To refresh your used and unused jelly rolls, brush three-quarters of the filling and sides with egg white to absorb any excess creaminess. Repeat with remaining egg white and cream covered dessert pieces