There is nothing quite as delightful as the bright, zesty flavor of an Orange Cake Roll with Candied Orange Slices Recipe. This beautiful dessert combines a light and airy sponge cake infused with fresh orange juice, wrapped around a luscious, fluffy whipped cream filling, all elegantly adorned with glossy candied orange slices. Whether you’re preparing it for a special occasion or simply to brighten up your afternoon tea, this cake roll is a vibrant celebration of citrus that’s as pleasing to the eyes as it is to the palate.
Ingredients You’ll Need
Gathering just the right ingredients sets the stage for a successful Orange Cake Roll with Candied Orange Slices Recipe. Each element plays a vital role, from the fluffiness of the cake to the tangy sweetness of the candied orange slices, ensuring every bite bursts with flavor and perfect texture.
- Orange Slices (6-8 fresh): These become beautifully translucent when candied, providing a stunning garnish and authentic citrus flavor.
- Granulated Sugar (38g for syrup): Essential for creating the syrup that softens and sweetens the orange slices.
- Water (55g for syrup): Helps simmer the sugar and oranges into a perfect candy coating.
- Eggs (5 large, separated): Key for achieving the light and airy sponge texture of the cake roll.
- Fresh Orange Juice (56g): Infuses the sponge with a fresh, zesty citrus flavor that shines through every bite.
- Vegetable Oil (42g): Keeps the cake moist and tender without overpowering the delicate orange notes.
- Cake Flour (66g, sifted): Low protein flour that ensures a soft, fine crumb perfect for rolling.
- Granulated Sugar (52g for egg whites): Stabilizes the egg whites to help produce a light and voluminous meringue.
- Lemon Juice (1 tbsp): A small acidity boost to help stabilize the egg whites for better rise and structure.
- Vanilla Extract (2 tbsp total): Adds a warm, sweet background note to both cake and cream filling.
- Heavy Cream (160g): Whipped into soft peaks for the luscious filling that balances citrus brightness with creamy sweetness.
- Granulated Sugar (25g for cream): Sweetens the whipped cream without diluting its richness.
- Salt (1.5g): Enhances all the flavors, ensuring the cake tastes vibrant and balanced.
How to Make Orange Cake Roll with Candied Orange Slices Recipe
Step 1: Syrup the Oranges
Begin by placing fresh orange slices into a saucepan with granulated sugar and water. Bring this mixture to a gentle boil, creating a fragrant syrup that will candy the oranges beautifully. Let it simmer until most of the water has evaporated, then transfer the slices onto parchment paper to dry. This step transforms the oranges into glossy, melt-in-your-mouth jewels that add stunning flavor and decoration.
Step 2: Prepare the Baking Tray
Line a baking tray with a silicone mat or parchment paper to prevent sticking. Arrange the candied orange slices randomly across the tray’s surface—this will create a gorgeous pattern once the cake batter is poured on top and baked. Trust me, these little slices make a dramatic difference!
Step 3: Mix the Yolk Batter
In a clean bowl, whisk together fresh orange juice, vegetable oil, sifted cake flour, and egg yolks until the mixture is silky smooth. This forms the flavorful base of the sponge, ensuring it’s moist and tender with an unmistakable citrus aroma.
Step 4: Preheat Your Oven
Set your oven to 150℃ (302℉) balancing the heat to gently bake the delicate cake without crusting or uneven browning. A moderate temperature allows the roll to maintain its soft texture essential for rolling without cracking.
Step 5: Whip the Egg Whites
In a separate bowl, combine egg whites with lemon juice, sugar, and vanilla extract. Using a hand or stand mixer, whisk until soft peaks form. This fluffy meringue provides the lift and airiness that make the sponge irresistible and light.
Step 6: Fold and Bake
Carefully fold the yolk batter into the whipped egg whites until just combined to preserve all the air bubbles. Pour your batter over the prepared tray and smooth the surface. Bake for 32 minutes, then remove the cake and set it aside to cool slightly without letting it dry out.
Step 7: Whip the Cream Filling
In another bowl, whip the heavy cream with sugar, vanilla extract, and salt until stiff peaks form. This whipped cream will add a creamy, dreamy layer that perfectly complements the bright citrus flavors and soft texture of the cake.
Step 8: Cool and Release the Cake
Allow the cake to cool on a rack, then use an icing spatula to gently separate the edges before inverting the cake onto parchment paper. Peel away the baking mat carefully so the candied orange slices stay intact and visible as the cake’s stunning exterior.
Step 9: Fill and Roll
Spread the whipped cream evenly over the cooled cake surface, then roll it up carefully from one edge to the other. Chill the roll in the refrigerator for at least 15 minutes to set, which will help it hold its shape when sliced.
Step 10: Slice and Serve
Slice the Orange Cake Roll with Candied Orange Slices Recipe into generous pieces and serve. The radiant orange slices, fluffy cream, and soft sponge come together in a celebratory bite that will leave your guests asking for seconds.
How to Serve Orange Cake Roll with Candied Orange Slices Recipe
Garnishes
Boost the visual appeal and flavor profile with fresh mint sprigs or a dusting of powdered sugar. You can also add extra candied orange slices on the side or lightly drizzle with a thin orange glaze made from fresh juice and powdered sugar to elevate the citrus punch.
Side Dishes
This versatile cake roll pairs wonderfully with a light fruit salad or a dollop of citrus-infused whipped cream on the side for guests to add as they like. For an indulgent contrast, serve with a scoop of vanilla bean ice cream or a mild mascarpone cream.
Creative Ways to Present
Try slicing the cake roll into thicker pieces and stacking them with a bit of extra cream between layers for a playful layered dessert. Alternatively, serve individual mini rolls by cutting smaller sections and plating them alongside candied peel or fresh citrus wedges for a sophisticated twist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store in an airtight container in the refrigerator to maintain moistness. Consume within 2-3 days for the best texture and flavor, as the whipped cream filling can start to soften the cake over time.
Freezing
You can freeze the whole cake roll wrapped in plastic and then foil for up to one month. Thaw it overnight in the refrigerator before serving. Note that the texture of the whipped cream may slightly change, so refresh with an extra dollop of whipped cream for the best experience.
Reheating
This cake is best enjoyed chilled, so avoid reheating. Instead, let it sit at room temperature for 10-15 minutes before serving to soften the cream slightly and enhance the flavors without melting the filling.
FAQs
Can I use regular all-purpose flour instead of cake flour?
You can substitute all-purpose flour if necessary, but cake flour’s lower protein content keeps the cake sponge lighter and softer. To mimic cake flour, you can sift in a tablespoon of cornstarch for every cup of all-purpose flour used.
How do I prevent the cake from cracking when rolling?
Make sure to roll the cake while it is still slightly warm and spread the whipped cream evenly but not too thick. Cooling it in the fridge before slicing helps set the shape so the roll doesn’t crack or crumble.
Can I make the candied orange slices ahead of time?
Absolutely! Candied orange slices can be prepared a day or two in advance and stored in an airtight container at room temperature. This makes your assembly process easier when getting ready to bake.
Is there a dairy-free alternative for the whipped cream filling?
Yes! You can use coconut cream chilled overnight and whipped with a bit of powdered sugar and vanilla extract for a delicious dairy-free substitute that mimics the texture and richness of traditional whipped cream.
How large is the cake roll and how many servings does it provide?
This recipe yields a cake roll suitable to slice into about ten servings. Each slice is generously sized, making it perfect for sharing at gatherings or as a special treat after meals.
Final Thoughts
Making an Orange Cake Roll with Candied Orange Slices Recipe may sound intricate, but with these clear steps and thoughtful tips, it quickly becomes a rewarding, fun project in the kitchen. The end result is a showstopping dessert that tastes just as amazing as it looks. I truly hope you take delight in creating and sharing this vibrant cake roll with your loved ones—it’s a bright slice of sunshine on any day!
Print
Orange Cake Roll with Candied Orange Slices Recipe
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 52 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
This Orange Cake Roll features moist, tender sponge cake infused with fresh orange juice and adorned with syruped orange slices baked into the surface. Filled with fluffy vanilla whipped cream, this elegant dessert is perfect for special occasions or a refreshing treat that highlights the bright, citrus flavor of oranges.
Ingredients
Orange Syrup
- 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 granulated sugar, and 55g water. Bring the mixture to a boil, then reduce heat to medium-low and simmer until most of the water has evaporated and the orange slices are glazed. Transfer the slices to parchment paper and pat dry with kitchen paper.
- Prepare Baking Tray: Line a baking tray with a silicone mat or parchment paper. Randomly arrange the dried, syruped orange slices on the tray to create a decorative top layer for the cake.
- Mix Yolk Batter: In a clean bowl, whisk together the fresh orange juice, vegetable oil, sifted cake flour, and the 5 egg yolks until the batter is smooth and evenly combined.
- Preheat Oven: Preheat your oven to 150℃ (302℉) to prepare for baking the delicate sponge cake.
- Whip Egg Whites: In a separate bowl, add the lemon juice, 52g sugar, and vanilla extract to the egg whites. Using a hand mixer or stand mixer with a whisk attachment, beat until soft peaks form, ensuring the meringue is light and airy.
- Fold and Bake: Gently fold the yolk batter into the whipped egg whites, combining with care to retain volume. Pour the batter evenly over the arranged orange slices on the 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: While the cake bakes and cools, combine the heavy cream, 25g sugar, vanilla extract, and salt in a clean bowl. Beat until thickened and stiff peaks form, creating a luscious whipped cream filling.
- Cool and Release Cake: Let the cake cool completely on a cooling rack. Use an icing spatula to gently loosen the edges, then invert the cake onto parchment paper. Carefully remove the baking tray and peel off the silicone mat or parchment paper from the cake surface.
- Fill and Roll: Spread the whipped cream evenly over the cooled cake. Starting from one edge, carefully roll the cake into a tight but gentle spiral. Wrap the roll and chill in the refrigerator for 15 minutes to let it set properly.
- Slice and Serve: Slice the chilled cake roll into portions and serve as a delightful, citrus-infused dessert.
Notes
- Use fresh, thinly sliced oranges for best flavor and appearance.
- Sifting the cake flour ensures a lighter, fluffier sponge texture.
- Whipping egg whites to soft peaks helps create an airy sponge.
- Be gentle when folding batter to prevent deflating the egg whites.
- Chilling the rolled cake helps it hold its shape when sliced.
- This cake is best enjoyed within 1-2 days for maximum freshness.
