While it’s not unusual for me to think about food first thing in the morning, craving orange rolls this morning was a bit strange. Especially since I’ve never tasted them, encountered them, or thought about them before. Maybe it has soṃệẗḧing to do with these orange cookies that I ate last week, or the conversation I had with my friend about how summer’s coming and taking away the oranges. If not, then I must have had a pretty pleasant dream about some orange rolls. Anyhow, it sounded too good to try.
When I think of summer, I think of desserts with fruit, and ice cream! This light, flavorful citrus cake is a wonderful addition to all your summer parties! A lovely cake that is bursting with orange flavor and vanilla cream filling that no one will be able to resist.
The most tricky part of making an Orange Roll Cake is getting the cake rolled without breaking it, this recipe will show you how to do it easily, you’ll have a cake that’s not only tasty but also attractive.
This is a delicious treat, make your Orange Roll Cake for your family. Ready for sunshine in a slice ? Scroll down for the recipe!
90g Cake flour
1/8tsp Cream of tartar
1/2tsp Baking powder
3 Egg whítes
3 Egg yolks
50g Granulated sugar
1/2tsp Vanilla extract
60g Granulated sugar
Orange in syrup:
50g Granulated sugar
20g Icing sugar
200g Whipping cream
1/2tsp Vanilla extract.
Make the orange in syrup:
Slice the orange into 1-2 mm thickness and place them in a heatproof bowl.
In a small saucepan, combine the water and sugar. Bring to a boil on a medium heat.
Over the orange slices, pour the hot syrup then allow to cool slightly.
Cover and place in the fridge to chill overnight.
Make the cake batter:
Preheat the oven to 180C.
Spray 30x30cm pan with non-stick cooking spray. Line with a sheet of parchment paper; lightly grease.
On the pan add the orange pieces.
In a large bowl, mix together the flour and baking powder to combine.
In another bowl, beat together egg yolks, vanilla extract, salt and 50g granulated sugar with an electric mixer on high speed until the mixture becomes pale in color.
Then whisk in the rice bran oil and milk until combined.
Gradually fold into the flour mixture to combine. Set aside.
Make the meringue :
In a large bowl with clean beaters, beat the egg whítes with cream of tartar and salt on medium speed until foamy. Gradually add 60g granulated sugar and continue beating until soft peaks form.
Add 1/4 of the meringue into the batter mixture, whisk to combine. Using a spatula to fold the rest of the meringue in 2-3 additions until smooth.
Pour the batter onto the prepared pan and spread evenly with spatula, then drop the baking pan onto the countertop a few times (to burst large bubbles).
Bake for 15-16 minutes or until the cake springs back when lightly touched. Cool for 5 minutes.
Turn cake onto a clean kitchen towel and gently peel off the old baking paper.
Place another sheet of baking paper on top of the cake and reverse the cake again.
Gently roll the cake up and allow it to cool completely on a wire rack.
Make the Filling:
In a medium mixing bowl using an electric hand mixer, beat together whipping cream, vanilla extract and icing sugar until smooth.
When the cake is completely cooled, slowly unroll the cake and spread whipped cream over the cake.
Place orange slices on top of the cream.
Roll up the cake and wrap the cake roll with cling wrap, keep refrigerated until set before slicing into pieces.