
π Orange Roll Cake
Light, zesty, and bursting with fresh citrus flavor — a delightful twist on a classic dessert!
β Ingredients
For the Sponge Cake:
-
4 large eggs
-
½ cup (100 g) granulated sugar
-
½ cup (60 g) all-purpose flour
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1 tsp baking powder
-
Zest of 1 orange
-
1 tsp vanilla extract
-
Pinch of salt
For the Orange Cream Filling:
-
1 cup (240 ml) heavy whipping cream (cold)
-
3 tbsp powdered sugar
-
¼ cup (60 ml) fresh orange juice
-
Zest of 1 orange
-
1 tsp orange extract (optional, for extra flavor)
For Decoration (Optional):
-
Powdered sugar, for dusting
-
Orange zest curls or thin orange slices
π₯ Instructions
1οΈβ£ Preheat the Oven
-
Preheat to 350°F (175°C).
-
Line a 10x15-inch jelly roll pan with parchment paper.
2οΈβ£ Prepare the Sponge Cake
-
In a large bowl, beat eggs and sugar for 5–7 minutes until thick and pale.
-
Add vanilla, orange zest, and salt.
-
Sift in flour and baking powder; fold gently until just combined.
-
Pour the batter into the prepared pan, spread evenly, and bake for 10–12 minutes, or until lightly golden and springy to the touch.
3οΈβ£ Roll the Cake
-
Once baked, remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar.
-
Peel off the parchment paper.
-
Roll the cake up with the towel, starting from the short end.
-
Let it cool completely in this rolled shape to set the structure.
4οΈβ£ Make the Orange Cream
-
In a chilled bowl, whip the heavy cream, powdered sugar, orange juice, orange zest, and orange extract (if using) until stiff peaks form.
5οΈβ£ Fill the Cake
-
Gently unroll the cooled cake.
-
Spread the orange cream evenly over the surface, leaving a small border around the edges.
-
Carefully roll the cake back up, this time without the towel.
6οΈβ£ Decorate & Serve
-
Dust the roll with powdered sugar.
-
Garnish with orange zest curls or thin orange slices for a vibrant finish.
-
Chill in the refrigerator for at least 1 hour before slicing.
π΄ Best enjoyed cold for maximum flavor and texture!
π° Tips for Success
-
Use freshly squeezed orange juice and zest for the best citrus aroma.
-
Roll the cake while warm to avoid cracks.
-
For neat slices, dip your knife in hot water and wipe clean between cuts.
β± Quick Info
-
Prep Time: 25 minutes
-
Bake Time: 10–12 minutes
-
Chill Time: 1+ hour
-
Servings: 8–10
This Orange Roll Cake is the perfect treat for spring brunches, summer desserts, or any time you crave something light, refreshing, and elegant. πβ¨
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