This Orange Roll Cake is ideal for afternoon tea parties, brunch gatherings, or as a sophisticated dessert for dinner parties. It’s also a great choice for special occasions like Mother’s Day, spring celebrations, or whenever you crave a citrusy sweet treat.
Ingredients:
- 1 Orange
- 2 tbsp Granulated Sugar
- ½ cup Water
- For the Sponge:
- 4 Eggs, separated
- ½ cup Orange Juice
- ½ cup Vegetable Oil
- 1 tsp Vanilla Extract or 1 packet Vanilla Sugar
- 3 heaped tbsp Flour (60g)
- 4 tbsp Granulated Sugar (for egg whites)
- For the Filling:
- 200g Cream Cheese (Frischkäse or Labneh)
- 200ml Whipping Cream
- 3 tbsp Granulated Sugar
- 1 tsp Grated Orange Zest
Method:
- Prepare the Oranges:
- Thinly slice the orange. Cook the orange slices in sugar and water for about 10 minutes. Then, transfer them to a kitchen paper to cool.
- Make the Sponge:
- Carefully separate the egg yolks and whites.
- In a bowl, mix the orange juice, oil, vanilla, and yolks. Stir in the flour until smooth. Set aside.
- Beat the egg whites with sugar to a soft peak consistency.
- Gently fold the yolk mixture into the egg whites, being careful not to deflate the mixture.
- Bake:
- Line a 26 cm x 37 cm baking tray with parchment paper, lightly greasing the sides.
- Place orange slices on the paper, then pour the batter over them, spreading evenly.
- Bake in a preheated oven at 160°C for about 30 minutes. Allow to cool completely in the tray.
- Prepare the Filling:
- Whip the cream until stiff. Mix in cream cheese, sugar, and orange zest. Refrigerate.
- Assemble the Cake:
- Once the sponge is cool, carefully peel off the parchment paper. Spread the cream mixture over the sponge.
- Roll the sponge into a tight log and refrigerate for 1-2 hours.
Serve this Orange Roll Cake and enjoy a delightful combination of citrus and cream in every slice!
