Description
This vibrant Orange Cake Roll features tender sponge cake infused with fresh orange juice and topped with candied orange slices. The airy cake is layered with smooth, sweetened whipped cream, rolled into a beautiful spiral, and chilled to perfection. Ideal for a refreshing dessert with a citrus twist.
Ingredients
Scale
Orange Syrup and Decoration
- 6-8 fresh orange slices
- 38g granulated sugar (for syrup)
- 55g water (for syrup)
Cake Batter
- 5 large eggs, separated (about 55g each)
- 56g fresh orange juice
- 42g vegetable oil
- 66g cake flour (low protein, 7-9% protein), sifted
- 52g granulated sugar (for egg whites)
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
Whipped Cream Filling
- 160g heavy cream
- 25g granulated sugar
- 1 tbsp vanilla extract
- 1.5g salt
Instructions
- Syrup the Oranges: In a saucepan, combine the fresh orange slices, 38g sugar, and 55g water. Bring to a boil, then reduce heat to medium-low and simmer until most of the water has evaporated and the orange slices are candied. Transfer the orange slices onto parchment paper and gently pat dry with kitchen paper.
- Prepare Baking Tray: Line a baking tray with a silicone baking mat or parchment paper. Arrange the dried candied orange slices randomly on the lined tray to create decorative accents within the cake.
- Mix Yolk Batter: In a clean mixing bowl, whisk together fresh orange juice, vegetable oil, sifted cake flour, and egg yolks until smooth and well combined, forming the base of your cake batter.
- Preheat Oven: Set your oven to 150℃ (302℉) to ensure it reaches the correct temperature for gentle baking.
- Whip Egg Whites: In another clean bowl, add lemon juice, 52g sugar, and vanilla extract to the egg whites. Using a hand mixer or stand mixer with a whisk attachment, beat the egg whites until soft peaks form, providing volume and airiness to the batter.
- Fold and Bake: Gently fold the yolk mixture into the whipped egg whites until just combined, taking care not to deflate the batter. Pour the batter into the prepared baking tray, smoothing the top with a spatula. Bake in the preheated oven for 32 minutes until the cake is set and lightly golden.
- Whip Cream: In a clean bowl, combine heavy cream, 25g sugar, vanilla extract, and salt. Beat with a mixer until the cream thickens and stiff peaks form, creating a luscious filling for the cake roll.
- Cool and Release Cake: Once baked, allow the cake to cool on a cooling rack. Use an icing spatula to loosen the edges, then carefully invert the cake onto parchment paper. Remove the baking tray and peel off the silicone mat or parchment paper from the cake.
- Fill and Roll: Evenly spread the whipped cream over the surface of the cooled cake. Carefully roll up the cake into a tight spiral, using the parchment paper to help guide it. Chill the rolled cake in the refrigerator for 15 minutes to let it set firmly.
- Slice and Serve: Using a sharp knife, slice the chilled cake roll into pieces. Arrange on a plate and serve immediately for a delightful citrus-flavored dessert.
Notes
- Use low-protein cake flour (7-9% protein) to achieve a tender, light sponge.
- Pat the candied orange slices dry to prevent excess moisture on the cake batter.
- Gently fold egg yolk mixture into egg whites to retain maximum air and volume.
- Chill the rolled cake to help maintain its shape when slicing.
- Use a sharp serrated knife for clean slices without tearing the cake.
- For a dairy-free alternative, substitute the heavy cream with coconut cream whipped similarly.
