The Orange Cake Roll is a delightful treat that perfectly balances the zesty freshness of oranges with the soft, spongey texture of a classic cake roll. This recipe is an excellent choice for those who love citrus flavors and are looking for an elegant yet easy-to-make dessert.
Orange Cake Roll Recipe
Enjoy the citrusy delight of our Orange Cake Roll recipe, combining the tangy freshness of oranges with a soft, spongey roll for a perfect dessert treat
Ingredients
- 8 orange slices
- 38 g granulated sugar
- 55 g water
- 5 eggs (about 55g each)
- 56 g fresh orange juice
- 42 g vegetable oil
- 66 g cake flour
- 52 g granulated sugar (for the egg white)
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
Filling
- 160 g heavy cream
- 25 g granulated sugar
- 1 tbsp vanilla extract
- 1.5 g salt
Instructions
- In a pot, bring together fresh orange slices, sugar and water. Heat until boil, let cook over medium-low heat until only a few water left. Transfer the orange slices onto the parchment paper and dry them with kitchen paper.
- Line the baking tray with baking mat or parchment paper. Randomly place in the orange slices.
- In a clean bowl, mix well fresh orange juice, vegetable oil, cake flour, and egg yolks. Set aside.
- Preheat the oven to 150℃(302℉).
- Add lemon juice, sugar and vanilla extract into the egg white. Use a hand mixer to beat until soft peaks form. Pour all the batter into the whipped egg white and gently fold it in until just combined. Gently pour all the batter into the baking tray. Smooth it out. Give it some taps. Send into the oven and let bake for 32 minutes.
- In a clean bowl, bring together heavy cream, sugar, salt and vanilla extract, use a hand mixer to beat until thickened and stiff peaks form.
- Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
- Spread the whipped cream onto the golden-brown side, smooth it out and roll it up. Let the cake set in the fridge for 15 minutes. Slice and serve.
