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
Scale
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.
