Orange Cake Roll
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Category
Dessert/Cake
Cuisine
American
Servings
10
Prep Time
20 minutes
Cook Time
32 minutes
Calories
231
Welcome to our delicious journey into the world of citrus desserts!
Today, we’re excited to share our Orange Cake Roll recipe, a perfect blend of fresh, zesty flavors wrapped in a soft, fluffy sponge.
This light and refreshing cake roll is not just a treat for the taste buds but also a feast for the eyes, making it the perfect dessert for any occasion.
In this tutorial, you’ll learn:
- How to prepare candied orange slices for a beautiful, flavorful addition to your cake.
- The secrets to a moist and airy sponge, infused with the essence of fresh oranges.
- A step-by-step guide to creating a smooth and creamy filling that perfectly complements the citrusy cake.
- Expert tips for rolling your cake to perfection, ensuring a stunning presentation every time.
Ingredients
- Orange Slices: 6-8 (fresh)
- Granulated Sugar: 38g (for syrup)
- Water: 55g (for syrup)
- Eggs: 5 large (about 55g each), separated
- Fresh Orange Juice: 56g
- Vegetable Oil: 42g
- Cake Flour (low protein, 7-9% protein): 66g, sifted
- Granulated Sugar: 52g (for egg whites)
- Lemon Juice: 1 tbsp
- Vanilla Extract: 1 tbsp
- Heavy Cream: 160g
- Granulated Sugar: 25g
- Vanilla Extract: 1 tbsp
- Salt: 1.5g
- Saucepan
- Baking tray (with edges)
- Silicone baking mat or parchment paper
- Mixing bowls (at least 3)
- Hand mixer or stand mixer with whisk attachment
- Sifter
- Spatula
- Icing spatula
- Cooling rack
- Kitchen paper (for drying oranges)
- Sharp knife (for slicing cake)
Cake:
Filling:
Kitchen Tools
Directions
Preparing the Orange Slices:
Syrup the Oranges: In a saucepan, combine fresh orange slices, 38g sugar, and water. Bring to a boil, then simmer over medium-low heat until most water has evaporated. Transfer orange slices onto parchment paper and pat dry.
Preparing the Cake Base:
Prepare Baking Tray: Line a baking tray with a silicone mat or parchment paper. Arrange dried orange slices randomly on the tray.
Mix Yolk Batter: In a clean bowl, whisk together fresh orange juice, vegetable oil, sifted cake flour, and egg yolks until smooth.
Preheat Oven: Set the oven to 150℃ (302℉).
Whip Egg Whites: In another bowl, add lemon juice, 52g sugar, and vanilla extract to egg whites. Beat to soft peaks using a hand mixer.
Fold and Bake: Gently fold the yolk mixture into the whipped egg whites until just combined. Pour into the baking tray, smoothing the top. Bake for 32 minutes.
Preparing the Filling:
Whip Cream: Combine heavy cream, 25g sugar, vanilla extract, and salt in a clean bowl. Beat until thickened and stiff peaks form.
Assembling the Cake Roll:
Cool and Release Cake: Let the cake cool on a rack. Use an icing spatula to release the edges, then invert the cake onto parchment paper. Remove the pan and peel off the mat.
Fill and Roll: Spread whipped cream evenly over the cake's surface. Roll up the cake carefully. Chill in the fridge for 15 minutes to set.
Slice and Serve: Cut the cake roll into slices and serve.
Recipe Video
Recipe Note
Tips:
- Drying Oranges: Ensure orange slices are well-dried to prevent soggy cake.
- Folding: Fold gently to retain air in the batter for a fluffy cake.
- Rolling: Roll the cake while it's still slightly warm for flexibility.
