You’re in the right place if you are looking for an orange rolls recipe, we’ll guide you through the cake baking to the fun rolling part. While this recipe does not entail an orange glaze recipe, it’s a perfect pairing to your homemade orange rolls, you can drizzle or coat the top of the orange roll with the glaze and serve right away.
Orange Cream Roll Recipe
(makes 1 9inch Swiss Roll)
Ingredients
For the Sponge Cake:
- 6 large egg whites
- 100 gm granulated sugar
- 6 large egg yolks
- 50 ml cooking oil
- 50 ml fresh orange juice (about 2 mandarin oranges)
- 1 tsp vanilla extract
- 120 gm cake flour
For the filling:
- 500 gm heavy cream
- 45 gm powdered sugar
- 1 tsp vanilla extract
- 7 mandarin oranges, peeled
Instructions
- Preheat the oven to 190°C and line a 9x13inch baking tray with parchment paper. Set aside.
- Take a big mixing bowl, and use an electric mixer or stand mixer to whip the egg whites, on medium speed until soft peaks form.
- Add 1 spoonful of sugar at a time to the whipped egg and mix after adding each time. Beat until stiff peaks form and all the sugar has been used up. Your meringue is ready, set aside.
- Strain the orange juice into a large mixing bowl, and discard the pulp. Then add the egg yolks, oil, and vanilla extract into the bowl and whisk just until the egg yolks have broken up. Add the cake flour stirring while adding, until just combined.
- Divide the meringue into three portions. Fold one part into the egg yolk bowl, using upwards motion until just mixed, then follow with the other two portions. The batter should have no white streaks visible and have an airy and fluffy texture.
- Pour the batter into the lined baking tray and use an offset spatula to spread the batter into an even layer. Make sure you get the corners too, then tap the pan against the kitchen counter to get rid of any gaps or air bubbles.
- Transfer the cake pan into the preheated oven and bake for 1213 minutes, until the edges are slightly browned and a toothpick inserted comes out clean.
- Remove from the oven, then let the cake cool for a few minutes on a baking tray, until warm enough to handle. Then use a knife to loosen the cakes from the pan.
- Place a parchment sheet over the cake and grasping the overhanging parchment, flip it upside down and release the cake from its pan.
- The bottom of the cake should be facing up, peel off the parchment paper that went through baking and level off the browned edges, on its shorter sides.
- Loosely roll the cake with the parchment paper into a log shape, tightly, fixing any crack with your finger, and let it cool completely in this shape. Refrigerate if needed to firm up quicker.
- To make the filling, take a mixing bowl, and add the heavy cream, powdered sugar, and vanilla extract. Beat using an electric mixer until soft peaks form.
- Quickly unroll the cooled sponge cake and using a butter knife or offset spatula spread a generous layer of whipped cream on the sheet cake. Keep a gap of 2 inches at one short end.
- Arrange the mandarin oranges in a single line on the shorter end of the cake. This is optional, but to keep the oranges in place, you can add a skewer down the middle while you roll.
- Tightly roll the cake from the end with the oranges. Wipe off any excess whipped cream that oozes out, before you finish rolling the cake.
- The end of the cake should be tucked at the bottom, if not the cake will automatically unroll itself and run your roll.
- Now, roll your Swiss roll into a plastic roll and wrap it well, and chill overnight in the fridge.
- The next day, using a sharp knife, chop off both ends to reveal the swirl made by the rolling.
- Slice the oranges, aiming to go for the center of the oranges for nice slices.
- Top the Swiss roll with extra whipped cream and mandarin orange slices, and serve.