Individual Orange-Scented Roll Cakes: A Citrusy Delight for Every Occasion

Discover the joy of baking with our Individual Orange-Scented Roll Cakes, where each slice unravels the perfect harmony of soft, fluffy sponge paired with a creamy, vanilla-infused filling. A hint of citrus brings a refreshing twist, making these rolls a delightful treat.

Why You’ll Love This: This recipe is a testament to the beauty of simplicity in baking. With its light and airy sponge cake that melts in your mouth and a creamy filling that’s just the right amount of sweet, it’s a versatile dessert that’s sure to impress. The addition of fruit offers a fresh, tangy contrast that elevates the overall flavor profile.

Perfect Occasion: These roll cakes are perfect for any gathering, from casual brunches to elegant tea parties. They’re also an excellent choice for festive occasions, providing a personal touch that makes everyone feel special. Their individual serving size makes them convenient for events where you want to offer a simple, yet sophisticated dessert option.

Decoration Tips: These roll cakes offer a canvas for your creativity. Dust them with powdered sugar, drizzle with a citrus glaze, or top with fresh fruit slices for added flair. For a more festive look, edible flowers or a dollop of whipped cream can add a touch of elegance.

For the Sponge Cake:

• 4 eggs, separated
• 1/2 cup of sugar, divided
• 4 tablespoons of hot water
• 1 packet of vanilla sugar
• 1 teaspoon of baking powder
• 1/4 cup of cornstarch
• 1/4 cup of all-purpose flour
• 1.5 tablespoons of cocoa powder

For the Cream Filling:

• 2.5 cups of milk
• 1 whole egg
• 2 tablespoons of all-purpose flour
• 2 tablespoons of cornstarch
• 1/2 cup of sugar
• 1 packet of vanilla sugar
• 1 packet of whipped cream powder

Directions:

1. Prepare the Cream: Combine milk, egg, flour, cornstarch, and sugar in a saucepan. Cook while stirring until it thickens. Remove from heat, stir in vanilla sugar, cover with plastic wrap directly on the surface, and let cool. Once cool, add whipped cream powder and beat until smooth.
2. Make the Sponge Cake: Separate egg whites and yolks. Beat egg whites to soft peaks with half the sugar, then in another bowl, beat yolks with the remaining sugar and hot water until pale. Sift in dry ingredients to the yolk mixture, gently fold, then carefully fold in the whipped egg whites. Spread the batter on a parchment-lined baking sheet and bake at 340°F (170°C) for about 15 minutes.
3. Assembly: Immediately roll the baked sponge cake with parchment paper and let it sit for 5 minutes. Unroll, spread the cream, add fruit if desired, and re-roll. Cut into 5-6 pieces and decorate as you like.

Enjoy these delectable roll cakes, a delightful treat that combines the fluffy texture of sponge cake with the creamy richness of the filling, highlighted by a zest of citrus to please any palate. Enjoy!